Guest guest Posted February 9, 2005 Report Share Posted February 9, 2005 I found a great recipe for Pesto Soup. I have had pesto on many things before such as pasta, pizza etc., but never in soup. Let me know what you think :-) Happy Eating, Sarah in Whistler The Best Vegetarian Recipes www.BestVeg.com Pesto Soup 1/2 cup mild flavoured beans, soaked 4 cups water 1 onion, chopped 1 TBSP cooking oil 3 tomatoes, chopped 3 carrots, diced 1 leak, chopped 1 stalk of celery, chopped 2 potatoes, diced 2 zucchini, diced 1 cup green beans, sliced broken spaghetti, uncooked Pesto: 3 garlic cloves 2 TBSP fresh basil, chopped 3 TBSP tomato paste 1/2 cup grated parmesan cheese (omit for vegans) 2 TBSP olice oil Cook the beans in the water. Drain and reserve liquid. In a large soup pot, cook onion in oil until soft. Add tomatoes and cook for two minutes, while stirring. Add half the bean liquid, the carrots, leek, celery, potatoes, salt and pepper. Bring to a boil and simmer for 10 to 15 minutes. Add zucchini, green beans and remaining liquid. Cook for five more minutes. Bring to a full boil and add spaghetti. Lower heat and simmer for 15 minutes. Meanwhile, prepare the pesto by crushing the garlic and basil together in a mortar to a green paste. Blend in tomato paste and cheese. Add slowely until a thick paste results. (you can alternatively do this in a food processor). Thin with two tablespoons of stock. Serve in separate bowl so diners can add pesto to suit individual tastes. **The Organic Whole Food Book by Dan Jason Quote Link to comment Share on other sites More sharing options...
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