Green Vegetable Soup with Pesto
- For the pesto
- ½ bunch parsley
- ½ bunch Basil
- 1 garlic
- 100 milliliters olive oil
- 2 tablespoons freshly grated Parmesan
- freshly ground peppers
- lemon juice
- For the soup
- 300 grams Sedanini
- 6 stalks white Asparagus
- 300 grams green Green beans
- ½ stalk Leeks
- 800 milliliters Vegetable broth
- For the garnish
- Basil (for garnish)
For the pesto: Rinse herbs, pat dry and pluck off leaves. Peel garlic, chop coarsely and process with the herb leaves and oil in a blender to make a creamy pesto. Stir in Parmesan cheese and season with salt, pepper and a dash of lemon.
For the soup: Cook pasta in boiling salted water until al dente, drain, rinse and then drain well. Peel asparagus, remove ends, cut spears into 4 cm (approximately 1 1/2 inch) long pieces and cook for 6 minutes in boiling water with a pinch of salt, sugar and a dash of lemon. Drain, plunge into ice cold water, drain well and halve lengthwise.
Rinse and trim beans, cut in thirds and blanch for 3-4 minutes in boiling salted water. Also drain, rinse and drain.
Cut leek lengthwise, rinse off thoroughly, shake dry, trim and cut into thin rings.
Warm stock in a pot, stir in 3-4 tablespoons pesto, add vegetables and pasta, heat, season soup with salt and pepper and serve in deep plates garnished with basil.