Vegetable Soup with Pesto
Ingredients · Servings 4
- medium-sized tomatoes – 4 pcs.
- Leek
- small onion – 1 pc.
- Carrot
- small zucchini – 1 pc.
- potatoes – 1 pc.
- vegetable oil – 2 tbsp.
- small pasta – 100 g
- salt – to taste
- pieces of French baguette
- green onions – 7-8 feathers
- Olive oil
- pine nuts – 2 tbsp.
- grated parmesan – 1 tbsp.
- garlic – 1 clove
- bunch of basil – 1 pc.
Method · 1 h
- Peel the onion, carrot, and potato, rinse the leek and zucchini. Grate the carrots coarsely. Dice the onion and zucchini, cut the potatoes into strips, and slice the leek into rings.
- Heat vegetable oil in a heavy-bottomed saucepan and fry the onion for 6–7 minutes. Add the carrots, potatoes, and leeks and cook, stirring occasionally, over low heat for 15–20 minutes, until the vegetables are soft.
- Wash the tomatoes, make cross-shaped cuts in them, pour boiling water over them, and peel them. Dice. Pour 1.2 liters of water into the pan with the vegetables and bring to a boil. Add the zucchini and tomatoes and bring to a boil again. Season with a little salt.
- Wash and chop the green onions, add them to the soup along with the pasta, and cook for 5–6 minutes. Then remove from heat and season with salt and pepper to taste.
- Make the pesto. Rinse the basil and pat dry with a paper towel. Peel the garlic. Combine the basil, garlic, nuts, cheese, and olive oil in a bowl. Blend until smooth. Season with salt and pepper to taste.
- Ladle the soup into bowls. Spread pesto on bread slices and serve with the soup.
A delicious soup for a family dinner in Italian style - light, filling and healthy
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