Vegetable Pesto Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 cup extra virgin olive oil
1 ounce minced pancetta (substitute bacon or smoked ham)
5 cloves garlic, finely chopped
3 med. carrots, finely chopped
2 stalks celery, finely chopped
1/2 med zucchini, diced
1 med onion, diced
1/4 head savoy cabbage, julienned
8 cups chicken stock
1 can diced tomato, or 3-4 fresh seeded and diced
1/3 cup dried spaghetti, broken in thirds
1 can cannellini, drained and rinsed
salt and pepper to taste
For the pesto:
4 cups fresh basil
1 cup grated Parmesan
1/4 cup extra virgin olive oil
salt to taste
2 cloves garlic
1 plum tomato cored and seeded
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Directions: |
Directions:Make Pesto - Process basil, Parmesan, oil, salt, garlic and tomato in a food processor until finely ground, check seasoning and add salt and pepper to taste
For Soup - Heat oil in a 6 quart pan over medium high heat. Add pancetta and cook, stirring often until fat has rendered (about 2 minutes) Add garlic, carrots, celery and onions. Reduce heat to medium. Cook, covered, stirring occasionally, until crisp tender (about 12-15 minutes). Add Zucchini and cabbage. Cook, covered, until wilted (3-5 minutes). Add stock and tomatoes and bring to a boil. Add pasta and cook until al dente (about 8 minutes). Mash half the cannellini beans with a fork to a paste, add paste and remaining beans and cook until warmed through. Season with Salt and Pepper to taste. Serve with dollop of pesto on top. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:about 1 hour |
Personal
Notes: |
Personal
Notes: Great with crusty bread. Very garlicky - not a first date soup!
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This recipe for Vegetable Pesto Soup is from