Vegetable Soup with Pesto

Rating4.00  Votes1

INGREDIENTS


For Soup:
1 tablespoon vegetable oil
2 onions, coarsely chopped
1 can tomatoes, chopped
2 quarts chicken or vegetable stock
4 carrots, thinly sliced
2 potatoes, diced
4 leeks (white parts only), thinly sliced
2 large stalks celery with leaves, thinly sliced
2 cups sliced green beans
1 medium zucchini, cut into 1/2 inch slices
3/4 cup broken spaghetti
1 cup dried navy beans, soaked, cooked, drained
For Pesto:
2 garlic cloves
3/4 cup fresh basil leaves
1/2 cup freshly grated parmesan cheese
2 tablespoons olive oil

 

 

DIRECTIONS


FOR SOUP: Place oil in a frying-pan over moderate heat, add onions and cook, stirring, until tender. Add tomatoes and cook, stirring, for 8 minutes. Bring stock to a boil in a large saucepan. Add carrots, potatoes, leeks, celery and onion and tomato mixture. Simmer for 15 minutes. Add green beans, zucchini, spaghetti and cooked beans. Simmer until vegetables are tender.

FOR PESTO: Place garlic, basil, cheese, oil and 1/4 cup of the hot soup liquid in a food processor and blend until smooth. Serve soup topped with a dollop of pesto.

 

Active Time:  20 Minutes
Total Time:  35 Minutes
Yield:  8 Servings

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