Gourmet Italian Recipes: Vegetable Soup with Pesto

Recipe

First course

Vegetable Soup with Pesto

By FDL

A spoonful of pesto perks up this hearty vegetable soup made with garden vegetables and pasta

Ingredients

Tomato 300 g
Firm-cooking potatoes 200 g
Carrot 200 g, small
Leek 150 g, the white and pale-green parts
Green bean 150 g
Zucchini 150 g, small
Vegetable stock ready-made
Elbow macaroni 200 g
Balsamic vinegar 30 ml
Basil 1 bunch
Basil pesto 280 ml
Extra-virgin olive oil 45 ml
Salt
Pepper

Info box

Preparation time 40 m
Cooking time 20 m
Recipe category First course
Recipe yield 4
Recipe cuisine Italian

Preparation

Wash, peel and dice the potatoes. Wash and slice the zucchini. Peel and slice the carrots. Wash, trim and chop the leeks. Wash and halve the beans.

Heat the oil in a large pan and sweat the vegetables for about 5 minutes.

Place the tomatoes in boiling water for a few seconds, skin and chop and add to the vegetables along with the stock and the pasta.

Simmer all together until the pasta is half way cooked. Turn off the heat, as the pasta will continue to cook.

Season the soup with salt, pepper and a spoonful of pesto. Let the soup cool down to room temperature before serving. Garnish with a dollop of pesto and basil leaves.

Wine pairing: Soave