Basil Pesto and Pasta Broth
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
4 h. 40 min.
Preparation
Ingredients
for
4
- For the soup
- 2 Tbsps olive oil
- 1 medium Zucchini (finely diced)
- 1 clove garlic cloves (minced)
- 1 cup Green beans (trimmed)
- 2 cups macaroni
- 1 cup canned cannellini beans (drained)
- ½ cup canned Kidney beans (drained)
- 2 Tbsps Bell pepper (drained and chopped)
- 2 cups vegetable stock
- salt
- peppers
- For the pistou
- ½ cup olive oil
- ½ cup Parmesan (finely grated)
- ½ cup Basil
- 2 garlic cloves (crushed)
- salt
- peppers
- For the garnish
- ¼ cup Mimolette (shaved)
Product recommendation
Suggested variation 1; change the pistou for a black olive tapenade to serve with the soup -
225 g / 8 oz / 2 cups pitted black olives, drained
2 cloves of garlic, chopped
3-4 anchovy fillets, drained
110 ml / 4 fl. oz / 1/2 cup extra-virgin olive oil
1 lemon, juiced
2 tbsp flat-leaf parsley leaves
salt and pepper
Combine all the ingredients in a food processor with a little of the olive oil.
Pulse until you have a smooth paste.
Add the remaining olive oil to adjust the consistency, if desired.
Season to taste.
Transfer to a bowl, cover and set to one side.
Suggested variation 2; change the Mimolette garnish to Parmesan. Add diced white potato to the soup as well.
Preparation steps
1.
Heat the olive oil in a large saucepan set over a medium heat. Sweat the courgette and garlic together with a little seasoning for 4-5 minutes, stirring frequently.
2.
Add the drained beans, green beans, stock, peppers and macaroni and stir well.
3.
Carefully pour into a slow cooker and cook on a low setting for 4 hours.
4.
After 4 hours, check to make sure the macaroni is cooked through. Adjust the seasoning to taste and keep warm on a low setting as you prepare the pistou.
5.
Blend the basil leaves, Parmesan, garlic, seasoning and a little of the oil until you have a smooth paste. Add the rest of the oil in a slow, steady stream as you keep the motor running until you have a thickened, pesto-like texture.
6.
Spoon into a bowl, ready to be used.
7.
Ladle the soup into warm serving bowls and spoon a tablespoon of the pistou into it. Garnish with shavings of the Mimolette before serving.
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