Summery Soup With Pesto Recipes

SUMMER VEGETABLE SOUP WITH PESTO

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.)

SUMMER MINESTRONE AL PESTO

Steps:

• Set a large, heavy-bottomed soup pot over medium-high heat, and add olive oil. When oil is hot, add onion and season generously with salt and pepper. Cook, stirring frequently, until softened and just beginning to color, 5 or 6 minutes.
• Add garlic, bay leaf, tomato paste and red pepper. Cook, stirring, for another minute, then add wine, if using, and tomatoes, and bring to a brisk simmer.
• Add 8 cups water and a good pinch of salt and let mixture return to a brisk simmer. Cook for 10 minutes, then taste for seasoning. The broth should be well seasoned before the vegetables go in.
• Make the pesto: As the broth simmers, pound the garlic and salt to a paste in a large mortar. Beginning with a few basil leaves at a time, pound basil to a paste, then add parsley leaves and a little salt. Continue to pound until all the basil and parsley have been pounded into a coarse green paste. (Alternatively, many people may wish to make the pesto in a food processor.)
• Transfer to a serving bowl and whisk in olive oil and Parmesan. Taste and season with salt and pepper. Set pesto aside covered with a thin layer of oil or with plastic film pressed against its surface to prevent oxidation.
• Add the zucchini, romano beans and pasta to the simmering broth and cook 7 to 8 minutes, until pasta is al dente. Add green beans and cook for a minute or 2.
• Ladle soup into bowls, topping each with a dollop of pesto. Pass more grated Parmesan at the table.

SUMMERY SOUP WITH PESTO

Steps:

• Boil the kettle. Tip the courgette and peas into a large bowl and cover with boiling water. Cover the bowl, then leave for 3 mins until the vegetables have softened slightly. Meanwhile, re-boil the kettle and make up 600ml/1pt of stock and taste it for seasoning as this is the base of the soup.
• Drain the veg, then put back into the bowl along with the rice and spinach leaves. Pour over the hot stock, then cover and leave for another 2 mins until heated through and the spinach has wilted.
• Season to taste, then ladle the soup into serving bowls. Add a swirl of pesto, olive oil, if using, and the grated parmesan. Serve with crusty bread.

PESTO BEAN SOUP

Steps:

• Heat the olive oil in a large skillet over medium-low heat, 30 seconds. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute.
• Stir the cannellini beans and 1 cup of water into the skillet. Simmer over medium heat until the mixture is just thickened, 8 minutes. Stir in the pesto and Parmesan.
• Add the chicken broth and celery and cook, stirring occasionally, until the celery is tender, 15 minutes. Stir in the olives and roasted peppers to combine.

PISTOU (SUMMER VEGETABLE SOUP)

Steps:

• Over medium-low heat, gently saute the leek and onion until they are translucent and just beginning to brown. Add the diced carrots, diced potatoes, chopped tomato and cranberry beans. Add the sage and 8 cups water. Bring to a boil, cover, lower the heat, and simmer for 40 minutes or longer, until the vegetables are soft.
• Twenty minutes before serving, add the string beans, zucchini and linguine. Add more water if necessary, stir to mix the ingredients, and continue cooking.
• While the soup finishes, make the pistou sauce. Place the garlic, basil and Parmesan in the container of a food processor or blender. Process or blend until the mixture is grainy. Continue processing, and add the oil, slowly but steadily, until the mixture is smooth. Mince the tomato pulp very finely, and drain in a fine- mesh sieve. Mix together with the rest of the sauce.
• When ready to serve, add a ladleful of hot soup to the sauce, mix well and combine the sauce and the rest of the soup. Serve immediately.

SUMMER MINESTRONE WITH PESTO

Steps:

• Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes. Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes. Stir in spinach; simmer 3 minutes longer. Season soup to taste with salt and pepper. Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately.

CREAMY TOMATO SOUP WITH PESTO

Steps:

• Heat the milk over moderate heat in a medium pot.
• Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, and celery into a food processor and grind until smooth.
• Pour mixture into milk and raise heat to bring soup to a boil.
• Reduce heat and then simmer 15 minutes.
• While soup cooks, make pesto, if not using storebought.
• Fill the food processor with watercress, loosely packed.
• Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor.
• Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste.
• Add any remaining watercress to the processor and grind into the paste by pulsing the processor again.
• Transfer watercress paste to a bowl.
• Stir in the remaining oil and the cheese.
• Taste pesto sauce and adjust seasonings.
• Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup.

SOUL-WARMING TOMATO-PESTO SOUP

Steps:

• Combine vegetable broth, tomatoes, tomato paste, celery, onions, garlic, carrot, water, oregano, thyme, and pepper in a 3- to 4-quart slow cooker and mix to blend. Cover and cook on Low, 8 to 10 hours.
• Stir rice and pesto into the cooker; cover, and let stand until rice is tender, 6 to 8 minutes. Serve soup topped with shredded Parmesan cheese and with crusty bread on the side.