VEGGIE PESTO SOUP
Home recipe for an easy and very delicious soup. Best served with fresh warm bread.
Provided by C. Berry
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Bring the water to a boil in a large pot. Dissolve broth cubes in the boiling water. Place potatoes, carrots, onion, and zucchini into pot, and cook 10 minutes.
- Reduce heat to low, and stir the sun-dried tomato pesto into the pot. Simmer 35 minutes, until potatoes are very tender.
Nutrition Facts : Calories 134 calories, Carbohydrate 27.5 g, Fat 1.7 g, Fiber 4.7 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 71.6 mg, Sugar 5.8 g
SPRING VEGETABLE SOUP WITH PESTO
One bowl of this hearty soup provides three of the recommended five daily servings of vegetables.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 17
Steps:
- Cover beans with 6 cups cold water in a large pot. Bring to a boil; remove from heat. Let stand, covered, 1 hour.
- Drain beans; return to pot. Cover with 3 quarts cold water. Add bay leaf and thyme; bring to boil. Reduce heat to medium; simmer, partially covered, until beans are barely tender, about 2 hours.
- Add leeks, carrots, potatoes, tomatoes, broth, and 2 cups water. Simmer, partially covered, until the beans are tender, about 30 minutes to 1 hour.
- Make pesto: Finely chop garlic in a food processor. Add basil; process. Add cheese and oil; process until combined.
- Add green beans and zucchini to pot. Cook, uncovered, 20 minutes. Add peas; cook until soft, 5 to 10 minutes. Season with salt and pepper. Divide among bowls; top each with 1 heaping teaspoon pesto.
Nutrition Facts : Calories 282 g, Cholesterol 3 g, Fat 7 g, Fiber 14 g, Protein 14 g, Sodium 361 g
SOUPE AU PISTOU (VEGETABLE SOUP WITH PESTO)
The cookbook author and culinary historian Jessica B. Harris adapted this recipe from a meal she once had in the South of France at the home of James Baldwin, and it appears in her 2017 memoir, "My Soul Looks Back." It's a simple Provençal soup - French country cooking at its best - made with whatever vegetables are in season and brightened with generous spoonfuls of green pesto. You could use a vegetable stock or a light chicken stock instead of water, if you happen to have one, but there's no need: A good dollop of pesto will deliver a bright, garlicky flavor that permeates every bite.
Provided by Tejal Rao
Categories soups and stews, main course
Time 45m
Yield Serves 4-6
Number Of Ingredients 18
Steps:
- Make the pistou: Purée the tomato, basil, parsley and garlic in a food processor. While the machine is running, drizzle in the oil. Add the cheese, and mix well, then transfer to a small bowl.
- Make the soup: In a large, heavy pot over medium heat, add celery, carrot, leek, thyme and olive oil. Season with 1/2 teaspoon of salt and a few grinds of black pepper. Cook, stirring occasionally, until the leek is starting to brown, about 10 minutes.
- Add the potatoes and 8 cups water, and bring to a boil, scraping up any bits stuck to the bottom of the pan. Simmer until the potatoes are tender, about 10 minutes, then stir in remaining vegetables and pasta. Cook uncovered until the pasta is al dente and the vegetables are tender, about 10 minutes.
- Remove the pot from the heat, and stir in about half the pistou. Taste, and adjust the seasoning with salt and pepper. Serve with the rest of the pistou on the side, spooning it directly into the soup as needed.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 720 milligrams, Sugar 9 grams
SUMMER VEGETABLE SOUP WITH PESTO
This summer vegetable soup is healthy yet totally satisfying - perfect for a rainy day or cool summer night.
Provided by Jennifer Segal
Categories Soups
Yield 6
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large soup pot over medium heat. Add the onions, carrots and celery and cook, stirring often, until the onions are soft and translucent and the vegetables are partially cooked, about 10 minutes. Turn the heat down to medium-low if the onions start to brown. Stir in the tomato paste and cook, stirring often, for 2 minutes more.
- Add the chicken stock, salt, pepper and bay leaves. Cover and bring to a gentle boil. Add the orzo, then turn the heat down to medium-low and simmer for 8 minutes. Add the zucchini and frozen peas. Adjust the heat to bring back to a simmer and cook until the orzo is cooked and all the vegetables are tender-crisp, about 2 minutes more. Remove the bay leaves. Taste and adjust seasoning if necessary. (Remember, it will taste a little bland without the pesto and Parmigiano-Reggiano.)
- Ladle the soup into bowls and garnish with a heaping tablespoon of pesto and grated Parmigiano-Reggiano. Pass more pesto and cheese at the table.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The orzo make soak up much of the broth while in the freezer; if necessary, thin the soup out with a bit of water or broth while reheating.)
Nutrition Facts : Calories 215, Fat 9g, Carbohydrate 26g, Protein 11g, SaturatedFat 2g, Sugar 6g, Fiber 3g, Sodium 727mg, Cholesterol 1mg
PESTO VEGETABLE SOUP (CROCK POT)
WOW! Saw this recipe and had to adopt and post. I grow tons of basil and freeze my pesto (Thanks to Zaar directions) I tried this and really enjoyed it as did the family. This is a great recipe for summer harvest or anytime of year. I added in some veggies as DH and I love to eat fresh vegetables and he likes substantial soups.(these additions are in parenthesis) I hope you enjoy. Adopted from Mr. Food- a hometown celebrity chef
Provided by Chef1MOM-Connie
Categories Vegetable
Time 6h40m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Put 1st 8 ingredients into 5-6 quart crock pot, cover and cook on low 6 hours. (add in additional vegetables at this time if you so choose).
- Stir in pesto and spinach and cover and cook on low an additional 30 minutes.
- Serve with grated cheese and additional pesto sauce. Add in some chunky warm rustic bread and you have a comfy meal.
- note: cooked chicken can be added as well in the last 30 minutes as well.
Nutrition Facts : Calories 167.5, Fat 1.3, SaturatedFat 0.3, Sodium 379.8, Carbohydrate 30.6, Fiber 10.5, Sugar 9, Protein 10.2
SPRING VEGETABLE SOUP WITH BASIL PESTO
A former magazine cover star, this satisfying soup is special enough for entertaining and easy enough to size down
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Snack, Soup, Supper
Time 25m
Number Of Ingredients 13
Steps:
- Heat the oil, then fry the leek until softened. Add the green beans and courgette, then pour in the stock and season to taste. Cover and simmer for 5 mins.
- Meanwhile, make the pesto: put the basil, garlic, nuts, Parmesan, oil and ½ tsp salt in a food processor, then blitz until smooth.
- Stir the tomatoes, cannellini beans and vermicelli into the soup pan, then simmer for 5 mins more until the veg are just tender. The soup and pesto can now be chilled for up to a day.
- Reheat the soup, if necessary, then stir in half the pesto. Ladle into bowls and serve with the rest of the pesto spooned on top. Eat with chunks of crusty bread.
Nutrition Facts : Calories 594 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 19 grams sugar, Fiber 16 grams fiber, Protein 27 grams protein, Sodium 2.35 milligram of sodium
VEGGIE TOP PESTO
Provided by Food Network
Categories condiment
Time 5m
Yield about 1 1/2 cups
Number Of Ingredients 9
Steps:
- In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add the carrot fronds, beet greens, celery leaves and Parmesan and pulse until finely ground. With the food processor running, add the oil and red pepper flakes. Taste, then season with salt and pepper.
- Transfer to a resealable container and store in the refrigerator for up to 2 weeks (or freeze for up to 3 months).
A VEGGIE-PACKED MINESTRONE WITH PESTO SOUP RECIPE
Nearly 9 out of 10 Americans don't consume enough fruits and vegetables on a daily basis, but there are simple ways to change the amount...
Provided by David Zinczenko and Matt Goulding
Categories Dinner, Lunch, Snack
Number Of Ingredients 21
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is translucent, about 3 minutes. Stir in the potatoes, carrots, zucchini, and green beans. Season with a bit of salt and cook, stirring for 3 to 4 minutes to release the vegetables' aromas. Add the tomatoes, stock, and thyme and turn the heat down to low. Season with salt (if still needed) and pepper to taste. Simmer for at least 15 minutes, and up to 45. Before serving, stir in the white beans and heat through. Serve with a dollop of pesto and bit of grated Parmesan.
Nutrition Facts : Calories 200
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- Soak the red and navy beans overnight. Drain and rinsed the soaked beans and transfer to a large pot, covering the beans with fresh cold water, about 10 cups. Simmer gently for 20 minutes. Add the potatoes and cook for another 10 minutes. Add the zucchini, globe squash, fava beans, peas, green beans, yellow wax beans, and leek scapes and cook for another 10 minutes. Add additional cool water to cover the vegetables as needed and continue cooking until beans are soft and cooked through, about 20 more minutes. Add the pasta and cook until al dente, about 10 minutes. Season to taste with salt and pepper.
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