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PrintPESTO AND GREEN VEGETABLE SOUP
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- To make the pesto, blend the garlic, the basil,the pine nuts, and the Parmesan with a help of a blender and puree thoroughly. Add four tablespoons of olive oil and blend again. Set aside.
- Heat the remaining oil for the soup in a pan and add the onion and the leeks and cook over medium heat for about three minutes.
- Add the potato, the haricot beans, the stock, and the salt and pepper to taste. Bring to a boil and simmer for 10 - 15 minutes.
- Add the zucchini,the broccoli,the artichoke and the parsley and simmer for another 5 minutes. Stir in the parsley and pesto and serve.
INGREDIENTS
- 5 garlic cloves, crushed
- Handful of basil leaves
- 3 tablespoons of pine nuts
- 100 grams freshly grated Parmesan cheese
- 8 tablespoons Cooking oil
- 1 onion, finely chopped
- 2 leeks, sliced
- 1 potato, finely chopped
- 400 grams haricot beans, drained and rinsed
- 1½ litres of vegetable stock
- 2 zucchini, diced
- 100 grams of small green beans, chopped
- 100 grams of broccoli florets, chopped
- 250 grams of canned artichoke hearts
- 2 tablespoons of Italian parsley, chopped
- Salt and pepper to taste
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Posted Tuesday, February 7, 2023 at 6:31:51 AM