Vegetable Soup with Pesto

Vegetable Soup with Pesto

Vegetable Soup with Pesto

A spoonful of pesto perks up this hearty vegetable soup made with garden vegetables and pasta

February 29, 2012

Type of dish

Cuisine

Dietary Consideration

Season & Occasion

serves for

4

total time

1 HR 0 MIN

ingredients

Tomato
300 g
firm-cooking potatoes
200 g
carrot
200 g, small
leek
150 g, the white and pale-green parts
Green bean
150 g
zucchini
150 g, small
vegetable stock
ready-made
elbow macaroni
200 g
Balsamic vinegar
30 ml
basil
1 bunch
basil pesto
280 ml
Extra-virgin olive oil
45 ml
salt
Pepper

Preparation

Wash, peel and dice the potatoes. Wash and slice the zucchini. Peel and slice the carrots. Wash, trim and chop the leeks. Wash and halve the beans.

Heat the oil in a large pan and sweat the vegetables for about 5 minutes.

Place the tomatoes in boiling water for a few seconds, skin and chop and add to the vegetables along with the stock and the pasta.

Simmer all together until the pasta is half way cooked. Turn off the heat, as the pasta will continue to cook.

Season the soup with salt, pepper and a spoonful of pesto. Let the soup cool down to room temperature before serving. Garnish with a dollop of pesto and basil leaves.

Wine pairing: Soave

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