Vegetable and Pasta Soup with Pesto
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(0 votes)
Health Score:
91 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
6
- Ingredients
- ¼ cup olive oil
- 1 large onion (diced)
- 2 cloves garlic cloves (minced)
- 3 sticks Celery (peeled and diced)
- 2 medium carrots (peeled and diced)
- 1 large potato (peeled and diced)
- 2 Tbsps tomato puree
- 8 cups vegetable stock
- 2 cups canned Tomatoes
- 2 cups canned Lima bean (drained)
- 1 cup macaroni
- Basil (to garnish)
- Sesame grissini (to garnish)
- For the pesto
- 1 ½ cups Basil (leaves picked)
- 2 cloves garlic cloves (crushed)
- ⅜ cup extra-virgin olive oil
- ¾ cup Pine nuts (toasted)
- ¾ cup Parmesan (grated)
Preparation steps
1.
Start by preparing the pesto: place the basil, pine nuts, extra-virgin olive oil, garlic and a little salt in a food processor. Blitz until smooth. Add the Parmesan and pulse until a thicker consistency is reached. Cover and chill until needed.
2.
Heat the olive oil in a large saucepan over a moderate heat. Saute the onion, garlic, carrot, celery and potato for 5-6 minutes, stirring occasionally, until softened.
3.
Add the tomato puree, vegetable stock and canned chopped tomatoes, stirring well to combine. Bring to the boil, then reduce to a simmer for 10-15 minutes.
4.
Add the butter beans and macaroni, simmering for 10-12 minutes until the pasta and beans are soft.
5.
Adjust the seasoning and spoon into serving bowls. Garnish with a basil leaf and a small tablespoon of the pesto. Serve with the sesame grissini on the side.
