Vegetable Soup With Basil Pesto Recipes

SOUPE AU PISTOU (VEGETABLE SOUP WITH PESTO)

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.

ROOT VEGETABLES BAKED IN PESTO SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place vegetables in a 2 quart casserole dish.
• In a blender or food processor combine dill, parsley, garlic, basil and olive oil; blend to a smooth paste. Pour over vegetables. Cover dish with aluminum foil.
• Bake in preheated oven for 40 minutes, or until vegetables are tender.

VEGGIE SOUP WITH BASIL SAUCE

Steps:

• In a large pot over high heat, combine the potatoes, onion, carrot, beans, tamari OR soy sauce, bay leaf and water. Bring to a boil and reduce heat to low. Simmer for 20 minutes, or until vegetables are tender. (Note: Add water as necessary to cover vegetables.)
• When the soup is done, add the beans and corn and simmer for an additional 5 minutes. To make sauce, in a blender or food processor, combine the basil, pureed tomatoes, garlic, oil, Parmesan cheese and salt and pepper to taste. Blend until smooth, stir this sauce into the soup and serve.

SPRING VEGETABLE SOUP WITH PESTO

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.

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.)

PESTO VEGETABLE SOUP (CROCK POT)

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.

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.

WINTER VEGETABLE AND BEAN SOUP WITH PESTO

Steps:

• For pesto:
• Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)
• For soup:
• Combine first 4 ingredients in heavy large pot. Cover and cook over medium-low heat until vegetables are almost tender, stirring occasionally, about 8 minutes. Add broth; bring to boil. Stir in orzo; boil uncovered until orzo is almost tender, stirring often, about 12 minutes. Add green beans; reduce heat and simmer until beans are tender, about 6 minutes. Stir in cannellini and crushed pepper; simmer until heated through, about 3 minutes. Season with salt and pepper.
• Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.