Beef Potato Basil Pesto Soup Recipes

BEEF-PESTO PANINI

Steps:

• Spread 1 side of each bread slice with butter. Spread 1 tablespoon pesto on unbuttered side of 4 bread slices; place buttered sides down in 12-inch skillet or grill pan. Top with beef, cheese and remaining bread slices, buttered sides up.
• Cook over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted. Serve with pasta sauce.

BASIL PESTO

Steps:

• Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
• Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

MAKEOVER BEEF & POTATO SOUP

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine flour and 1 can broth until smooth. Add to beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes., Transfer to a 5-qt. slow cooker. Stir in the potatoes, carrots, celery, seasonings and remaining broth. Cover and cook on low for 6-8 hours or until vegetables are tender., Stir in cheese and milk. Cover and cook until cheese is melted, about 30 minutes longer. Just before serving, stir in sour cream.

BEEF, POTATO & BASIL PESTO SOUP

Steps:

• Heat a small saucepan over medium heat.
• Spray with oil.
• Add leek and potato and cook, stirring for 2 minutes.
• Add the stock and simmer, uncovered, for 10 minutes
• Add the zucchini and beans and simmer for a further 3 minutes or until tender.
• Taste and season with salt if needed.
• Add the beef.
• Remove from heat.
• Set aside for 1-2 minutes.
• Ladle the soup into a serving bowl.
• Add the pesto.
• Serve.

PESTO BEAN SOUP

Steps:

• In a 4-qt. slow cooker, combine the first 5 ingredients. Stir in 1/2 cup pesto. Cook, covered, on low until vegetables are tender, 4-6 hours. Before serving, stir in remaining pesto and the cheese. If desired, serve with additional pesto and cheese.

BASIL AND PARSLEY PESTO

Steps:

• In food processor, process oil, garlic and pine nuts until pureed. While processor is running, add basil and parsley a little at a time. Add cheese and lemon peel; process until smooth but slightly textured.

BASIL POTATO SOUP

Steps:

• Cook onion and mushrooms in hot oil over medium-high heat until onion is tender and light brown.
• Add potatoes, beef broth, and chicken broth. Bring to boiling. Reduce heat, cover, and simmer about 30 minutes or until potatoes are tender.
• Mix buttermilk and cornstarch in a small bowl. Stir into broth mixture.
• Stir in bacon and basil.
• Cook and stir until thickened and bubbly.
• Top each serving with sour cream or yogurt and garnish with basil if desired.

BACON, BASIL PESTO, AND TOMATO SANDWICH

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Set aside on a paper towel to drain.
• Spread 1 tablespoon pesto on the bottom slice of toast. Layer tomato slices and 3 slices bacon over each. Season with salt and pepper. Spread 1 teaspoon mayonnaise on remaining bread slices and place on top of the sandwiches. Cut sandwiches in half to serve.

SPRING VEGETABLE SOUP WITH BASIL PESTO

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.