John Myers
Pesto Soup, with Lot of Ingredients
The perfect pesto soup, with lot of ingredients recipe with a picture and simple step-by-step instructions.
- 1 Bit Garlic
- 1 piece Onion
- 3 piece Celeriac
- 3 small Carrot, about 100 gr.
- 2 piece Tomatoes
- 4 piece Dried tomatoes
- 4 piece Olive oil
- 800 ml Vegetable broth
- 1 small box Bonelli beans, precooked
- 3 piece Potatoes, about 150 gr.
- 1 tbsp Dried basil
- 1 piece Zucchini, about 150 gr.
- 200 g French beans green fresh
- 50 g Pasta
- Salt
- Black pepper from the mill
- Pesto green
- Peel and finely dice the onion and garlic. Remove the stiff threads from the celery and cut into small pieces. Peel the carrot and cut into small pieces. Peel and halve the potatoes and cut into thin slices. Peel and core the tomatoes and cut into pieces. Cut the dried tomatoes into small pieces. Heat the vegetable stock, put the beans in a colander and rinse, then drain.
- Heat the olive oil and sear the onion with the garlic, the carrots and the celery until the onions are translucent. Now pour in the hot vegetable stock, add the potatoes and tomatoes and season with salt & pepper. Add the basil, put the lid on and simmer gently on a low heat until the potatoes are cooked (about 20 minutes)
- Depending on how long the pasta takes !!! add these accordingly so that they are “al dente” with the potatoes ….
- In the meantime, cut off the ends of the French beans and cut the rest into pieces about 1 cm long. Cut off the ends of the zucchini, cut in half and scrape out the seeds, then cut into small cubes.
- After about 5 minutes (potatoes cooking time) add the beans and the zucchini cubes and let simmer gently.
- If the vegetables still have “bite”, season the soup again with salt & pepper.
- Put the finished soup in a soup bowl, add a dollop of pesto and now ….. enjoy your meal …..
Facebook Comments