Vegetable and Pasta Soup with Pesto
(0 votes)
(0 votes)
Health Score:
91 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
- 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.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
