Pesto Soup

[Guest guest]

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