Recipe: Vegetable soup with pesto step by step with pictures | Handy.Recipes

Vegetable soup with pesto

Cooked Vegetable Soup with Pesto

Nutritional Value

Rich, flavorful and very filling soup for the Lenten table. Based on a recipe from "The Gastronome School", Recast to suit our family taste.

Author of the recipe

Ingredients for vegetable soup with pesto:

  • Pasta / Pasta (small - orzo, star, small shells) - 100 g
  • Onions - 1 pc
  • Leeks - 1 pc
  • Carrots - 1 pc
  • Zucchini (small) - 1 pc
  • Potatoes - 2-3 pcs
  • Tomato - 4 pcs
  • Green onions (feathers) - 7-8 pcs
  • Vegetable oil - 2 tablespoon
  • Salt (and pepper, to taste)
  • Basil (fresh, for pesto) - 1 bunch.
  • Olive oil (for pesto) - 2 tablespoon
  • Pine nuts (for pesto) - 2 tablespoon
  • Garlic - 1 clove
  • Parmesan (grated, if you don't fast) - 1 tablespoon

How to cook vegetable pesto soup step by step with photos

Peel the onions, carrots and potatoes. Wash the zucchini and leeks, particularly the leeks, as they may have sand lodged between the leaves.

Very small dice the onions, slices the potatoes, wedges the carrots, wedges the leeks and dice the zucchini. Shred green onions into small slices.

Wash the tomatoes, cut them crosswise, and pour boiling water over them for 1 minute. Pour off, cover with cold water and peel. Cut pulp into cubes.

I bought a nice new pot for March 8, so I renovated it!!! In a pot with a thick bottom heat vegetable oil and fry the onion until transparent.

Add the carrots and potatoes, cook on a low heat, stirring for 10 minutes.

Add leeks and fry for another 5 minutes.

Pour 2 liters of hot water into a pot and bring to the boil.

Then add zucchini and tomatoes and season with salt.

Bring soup back to a boil, add pasta and green onions,

Add the bay leaf and simmer for 5 to 6 minutes.

Turn off the heat and, if desired, add 2-3 cloves of garlic, pierced through the press. Let the soup stand under the lid for 10-15 minutes, then remove the bay leaves.

To prepare the pesto, rinse and dry the basil. Place basil, peeled garlic, walnuts, cheese and butter in a blender and blend until smooth. Season with salt and pepper to taste. Toast the baguette slices and spread the sauce on them.

Nutritional Value:

Whole Dish:
1517 Calories
41.9 g
85.2 g
161.3 g
79.4 Calories
2.2 g
4.5 g
8.4 g

Leeks, Salt, Garlic, Spicy, Vegetable Oil, Potatoes, Onions, Basil, Olive Oil, Tomatoes, Zucchini, Carrots, Green onions, Vegetable, Parmesan, Pasta, Rich, Pine Nuts, Broths and Soups, Hot Soups

More recipes from the category:

Terms of use | Contact us Handy.Recipes © Copyright 2021. All Rights Reserved. Sitemap