Vegetable soup with pesto

Posted by adm On November - 6 - 2011

How to cook Vegetable soup with pesto


  • 20g butter
  • 1 tablespoon olive oil
  • 1 brown onion, finely shredded
  • 2 garlic cloves, humiliated
  • 1 large spud, raw, delve 1cm cubes
  • 1 carrot, raw, delve 1cm cubes
  • 1 zucchini, dig 1cm cubes
  • 100g green beans, cut, roughly shredded
  • 4 cups chicken strain
  • 400g can whole peeled tomatoes
  • 1/2 cup Basil pesto

How to:

  • Heat butter and oil in a large saucepan over medium rut. Add onion and ail. Cook for 5 minutes or until onion is subdued.

  • Add potato and carrot. Falsify, stirring occasionally, for 4 to 5 transactions. Add zucchini and beans. Cook for a promote 4 to 5 minutes or until bright k.

  • Stir in strain. Add tomatoes, breaking up with a wooden spoonful. Bring to the seethe. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 35 to 40 minutes or until vegetables are tenderise. Season with peppercorn.

  • Ladle soup into serving bowls. Top each with a spoonful of basil pesto. Dish.

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