Vegetable Noodle Soup with Pesto
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
- For the pesto
- 1 bunch Basil
- 1 garlic clove
- 1 Tbsp toasted Pine nuts
- 100 milliliters olive oil
- salt
- freshly ground peppers
- 1 splash lemon juice
- For the soup
- 300 grams Savoy cabbage
- 1 Zucchini
- 2 carrots
- 1 Tbsp olive oil
- 1 l Vegetable broth
- 150 grams Ditalini
- 1 sm jar white Beans (About 400 grams)
Preparation steps
1.
For the pesto: rinse basil, shake dry and pluck off leaves. Peel garlic and chop coarsely. Process basil, garlic, pine nuts and oil in a blender to a fine pesto. If pesto is too thick, add more olive oil. Add Parmesan and season with salt, pepper and a dash of lemon juice. For the soup: rinse cabbage and cut into strips.
2.
Rinse zucchini, peel carrots and cut both into slices. Heat oil in a saucepan and saute vegetables for a few minutes. Season with salt and pepper, add broth, bring to a boil and simmer for about 15 minutes. Add pasta and cook until al dente. Drain white beans, rinse well and add to the soup. Season with salt and pepper and pour soup into bowls. Serve with pesto.
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