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Old 03-21-2006, 04:09 PM   #1
Sous Chef
Join Date: Nov 2004
Location: Sydney, Australia
Posts: 751
Vegetable and Pesto Soup

Made this for dinner last night, so easy but tasted fantastic. Good thing is you can add a fairly wide variety of vegetables. This made enough for 3 people.

Vegetable and Pesto Soup

300ml chicken/vegetable stock per person
appropriate amount of any number of the following (zucchini, potato, cooked cannellini (American: great northern) beans, peas, green beans), cut into suitable sized pieces if needed
1 medium brown onion, chopped fine
pesto, has to be homemade, nothing beats it (if you don't make your own pesto you really should try it, head and shoulders above any store bought variety)
shaved parmesan, to serve

Saute the onion in some olive oil until softened but not coloured. Add the stock and potato (if you are using) as the potato.

Simmer until the potato is tender. Add any other vegetables you are using and simmer until they are as tender/crunchy as you want them (the zucchini, peas, green beans do not take very long at all).

Remove from the heat and gradually stir through as much pesto as you feel is needed, tasting as you go. Ladle into hot bowls and garnish with some shaved parmesan and a few cracks of black pepper.

Fantastic served with simple garlic bruschetta (not store bought garlic bread with more butter than bread I beg of you).


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Old 03-21-2006, 04:40 PM   #2
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Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Mmmm, Haggis...that sounds so good for my lunch. Thanks for the idea!
We get by with a little help from our friends
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