PHOTOGRAPHY: CANDICE BECKWITH
What you need :
What to do:
1. Put the water and bouquet garni into a large pan and add the celery, leeks, carrots, and potatoes. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
2. Stir in the fava beans or peas and canned beans and let simmer for an additional 10 minutes. Stir in the bok choy and arugula, season with pepper and let simmer for an additional 2-3 minutes. Remove and discard the bouquet garni.
3. Meanwhile, to make the pesto, put the basil, chile, garlic, and oil into a food processor and pulse to form a thick paste. Stir in the cheese.
4. Stir most of the pesto into the soup, then ladle into warmed bowls. Top wit the remaining pesto and serve at once!
From Perfect Vegetarian, by Parragon Publishing