PESTO VEGETABLE SOUP

June 3, 2012

This soup is a tasty, light summer dinner. (Toss in shredded chicken if you are like us.) My very favorite thing about it is that it is a water based soup requiring no broth. Plus, you can have it hot, cold, or even room temperature. Give it a whirl.

PESTO VEGETABLE SOUP from Rachel SchultzPESTO VEGETABLE SOUP
Serves 5-6

2 tablespoons olive oil
1 onion, diced
1 leek, diced
2 carrots, sliced
1 potato, peeled and sliced
8 cups water
2 teaspoons salt
15 ounces white beans
1 cup cavatappi pasta
1 zucchini, sliced
1 and 1/2 cups green beans, sliced 1 inch length
2 cups basil
2 cloves garlic
1/4 cup olive oil
1 teaspoon pepper
Parmesan, grated

Heat 2 tablespoons olive oil in a large stock pot with onion, leek, and carrot for 5-7 minutes. Add potato, water, and salt. Bring to boil then cover with lid and reduce to simmer for 30 minutes. Meanwhile, pulse together basil, garlic, 1/4 cup olive oil, and pepper. Set aside.

PESTO VEGETABLE SOUP from Rachel Schultz

Add white beans, cavatappi, zucchini, and green beans to pot. Cook for 15 minutes, until pasta is tender. Remove from heat and stir in pesto. Top with grated parmesan.

PESTO VEGETABLE SOUP
 
Author:
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 leek, diced
  • 2 carrots, sliced
  • 1 potato, peeled and sliced
  • 8 cups water
  • 2 teaspoons salt
  • 15 ounces white beans
  • 1 cup cavatappi pasta
  • 1 zucchini, sliced
  • 1 and ½ cups green beans, sliced 1 inch length
  • 2 cups basil
  • 2 cloves garlic
  • ¼ cup olive oil
  • 1 teaspoon pepper
  • Parmesan, grated
Instructions
  1. Heat 2 tablespoons olive oil in a large stock pot with onion, leek, and carrot for 5-7 minutes.
  2. Add potato, water, and salt. Bring to boil then cover with lid and reduce to simmer for 30 minutes.
  3. Meanwhile, pulse together basil, garlic, ¼ cup olive oil, and pepper. Set aside.
  4. Add white beans, cavatappi, zucchini, and green beans to pot. Cook for 15 minutes, until pasta is tender.
  5. Remove from heat and stir in pesto.
  6. Top with grated parmesan.

 

Adapted from Joy of Cooking.

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Comments

  • Anonymous

    “I don’t know what that means. I just made the soup. The title makes me feel fancy, though.” lol.

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