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Vegetable an pasta soup topped with pesto


Vegetable an pasta soup topped with pesto

Ingredients 14
Servings 4
Time 20 minutes

Ingredients

  • 50
    g
    butter
  • 1
    onion, finely chopped
  • 1
    clove garlic, crushed
  • 1
    carrot, peeled and finely diced
  • 1
    stick celery, finely sliced
  • 2
    baby marrows, diced
  • 40
    g
    chopped tomatoes
  • 2 ½ litres (10 cups) vegetable stock
  • 100
    g
    pasta screws or macaroni
  • 200
    g
    peas, fresh or frozen
  • 1
    clove garlic, peeled
  • 50
    g
    basil leaves
  • 30
    g
    grated Parmesan cheese
  • 45
    ml
    olive oil
 

Method

 

Melt butter in a large saucepan and sauté onions, garlic, carrots, celery and baby marrows over gentle heat for 10 minutes.

Add tomatoes and pour in the stock, bring to the boil, add the pasta and cook for 8 minutes.

Add the green beans and peas, cook for 15 minutes.

Season to taste.

Meanwhile make the pesto; place all the ingredients in a food processor and blend until smooth. Season to taste.

Ladle into soup bowls and top with pesto.

 

 

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2019-11-12 14:31
 
 
 
 
 
 
 
 
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