Green Vegetable Soup with Pesto

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Green Vegetable Soup with Pesto
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
For the pesto
½ bunch parsley
½ bunch Basil
1 garlic
100 milliliters olive oil
2 tablespoons freshly grated Parmesan
salt
freshly ground peppers
lemon juice
For the soup
300 grams Sedanini
6 stalks white Asparagus
sugar
300 grams green Green beans
½ stalk Leeks
800 milliliters Vegetable broth
For the garnish
Basil (for garnish)
How healthy are the main ingredients?
Green beansLeekParmesanparsleyBasilgarlic

Preparation steps

1.

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.

2.

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.

3.

Rinse and trim beans, cut in thirds and blanch for 3-4 minutes in boiling salted water. Also drain, rinse and drain.

4.

Cut leek lengthwise, rinse off thoroughly, shake dry, trim and cut into thin rings.

5.

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.