A spoonful of pesto perks up this hearty vegetable soup made with garden vegetables and pasta
- Preparation time
- Cooking time
- Recipe category First course
- Recipe yield 4
- Recipe cuisine Italian
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