Pesto Soup Bowls
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 6 cups Pasta shell
- 1 onion (finely chopped)
- 1 chili pepper (finely chopped)
- 3 Tbsps olive oil
- 3 large carrots (sliced)
- 1 ¼ cups White bean (tinned; drained)
- 1 ⅔ cups frozen Runner bean (defrosted)
- 2 ½ cups vegetable stock
- 2 ½ cups chopped Tomatoes (tinned)
- 1 yellow Zucchini (sliced)
- For the pesto
- 1 garlic clove
- 1 handful Basil
- 0.333 cup Pine nuts
- ⅔ cup olive oil
- ¾ cup Parmesan (grated)
Preparation steps
1.
Cook the pasta in salt water until al dente. Quench and drain.
2.
Fry the onion and the chilli pepper in hot oil in a large pot.
3.
Add the carrots, white beans and the defrosted runner beans and fill the pot with the stock.
4.
Add the tomatoes and stew everything for approx. 20 minutes. Then add the courgette/zucchini and season with salt and ground black pepper. Simmer for a further 5 minutes and then add the pasta.
5.
To make the pesto put all the ingredients except the Parmesan into a blender and mix well. Stir in the Parmesan and season with salt.
6.
Ladle the soup into bowls and serve with the pesto.
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