Spinach Pesto

[wpbb post:excerpt length=’65’ more=”]

[cmr_ratings no_title=1  no_table=1 hide_if_no_rating=1]

Ingredients

4 servings

800 g
1
150 g
12
1 Brown beans (canned)
Red bell pepper
Canned corn
Sun-dried tomatoes
Bread (sourdough) 1
600 ml
70 g
2 tea sp
2 tea sp
15 g
1
3
4 cloves Chilli pepper
Bouillon
Tomato paste
Paprika powder
Cumin
Fresh coriander
Lime
Red onions
Garlic

Prep

10 min

1. Dice onions and mince garlic
2. Cut bell pepper into short strips
3. Cut sun-dried tomatoes into strips
4. Cut away the seeds of the chilli peppers and chop finely
5. Cut the fresh coriander

Cook

25 min

Make bouillon

Sauté two-thirds of the onions

medium/high heat ~3 min

Add garlic, tomato paste, cumin and paprika powder

lower heat ~2 min

Add sun-dried tomatoes, beans and bouillon

drain beans before adding, add lid, occasionally stir, medium/high heat ~20 min

In the meantime, sauté remaining one-third of onions

medium heat ~2 min

Add corn, bell pepper and chili pepper

drain corn before adding, medium/high heat ~4 min

Turn off heat, add lime juice and salt and pepper to taste

Serve soup with the salsa and fresh coriander on top, and slices of bread.