Garden Vegetable Soup with Pesto
Ingredients
- For the pesto
- 2 bunches Basil
- 1 garlic clove
- 2 Tbsps toasted Pine nuts
- coarse salt
- 1 oz pecorino romano (grated)
- 1 oz Parmesan (grated)
- 6 Tbsps olive oil
- For the soup
- 2 carrots
- ½ head Cauliflower
- 8 ozs green Asparagus
- 10 ozs Romanesco broccoli
- 1 bunch scallions
- 4 cloves garlic cloves
- 3 round Zucchini
- 10 ozs thick Beans
- Borage Leaf (alternatively 1 small braised cucumber)
- 10 Cherry tomatoes
- 1 pc Parmesan rind
- salt
- freshly ground peppers
- olive oil
- 10 ozs Lasagne noodle
Preparation steps
For the pesto, rinse the basil and shake dry. Crush, along with the garlic, 1 ounce pine nuts and a pinch of salt, in a food processor. Gradually add the grated cheese and process to a smooth paste. Finally, add the olive oil slowly and stir until a creamy mixture develops. Stir in the remaining pine nuts.
For the soup, rinse, trim and chop all vegetables and herbs (cut only the green section of the scallions, rinse the tomatoes and leave whole and cut the zucchini into narrow columns).
Fry the garlic and onions in a large pan in some olive oil. Add the beans, cauliflower and romanesco. Fill with 1.5 liters of water (approximately 6 1/4 cups) and bring to a boil. Cook for 5 minutes.
Add the borage and carrots. Reduce the heat, cover, and simmer for 20 minutes. Next, add the zucchini and cook for another 3 minutes. Pour in 5 tablespoons of olive oil, add the cheese rind and then add the tomatoes and remaining vegetables. Season with salt and pepper and boil one last time.
Cook the lasagna noodles until al dente in salted water. Lift out with a skimmer, place on kitchen towels, cut 3 times widthwise, and then add to the soup.
Serve the hot vegetable soup with the fresh basil pesto.
