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Ingredients
Chicken Soup with Vegetables, Noodles and Pesto
- For the pesto
- 2 garlic cloves
- 50 grams peeled Pine nuts
- 1 bunch Basil
- 120 milliliters olive oil
- 30 grams Parmesan
- salt
- freshly ground peppers
- 1 splash lemon juice
- For the soup
- 300 grams Chicken breasts
- 1 Zucchini
- 4 ripe Tomatoes
- 1 red paprika
- 1 green paprika
- 200 grams Broccoli
- 1 garlic clove
- 1 red chili pepper
- 2 Tbsps olive oil
- 1 l Vegetable broth
- 300 grams Spaghetti
- 2 Tbsps freshly chopped parsley
For the pesto, peel garlic and chop coarsely. Toast pine nuts in a dry frying pan, remove and set aside. Rinse basil, shake dry, pluck leaves from stems. Puree basil, pine nuts, garlic and oil in a blender. Mix pesto with freshly grated parmesan and season with salt, pepper and a dash of lemon.
For the soup, rinse meat, pat dry and cut into strips. Rinse zucchini, trim and cut into thin slices. Blanch tomatoes, peel, quarter, core and dice. Rinse chile peppers, cut in half, remove seeds and cut into strips. Rinse broccoli. Peel garlic and finely chop. In a saucepan heat oil and fry meat until golden brown on all sides. Add garlic, chile peppers, broccoli and zucchini. Add broth. Simmer for 15 minutes over medium heat. Add spaghetti noodles and tomatoes to the soup, season with salt and pepper and simmer until noodles are cooked. Add parsley to taste, mix and serve with pesto in preheated soup bowls.