vegetable soup with sun-dried tomato pesto

vegetable soup with sun-dried tomato pesto

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cayenne & sun-dried tomato pesto- see recipe in pasta section

vegetable soup-
2 tablespoons olive oil
2 cloves garlic, minced
2 stalks celery, diced
2 medium carrots, diced
1 onion, diced
8 cups vegetable or chicken stock
2 large tomatoes, peeled and chopped
2 medium red potatoes, cubed
2 cups cooked borlotti or canellini beans, drained
1 cup small dried pasta
¼ cup chopped flat leaf parsley
parmesan cheese, freshly grated
cooking instructions
Make the pesto and set aside. Heat oil in a large pot and sauté garlic, celery, carrots and onion until just tender. Add stock and bring to a boil. Lower heat to simmer and add chilli sauce, tomatoes and potatoes. Allow to cook for 10 minutes. Add beans and dried pasta and cook until both potatoes and pasta are tender, about 15 minutes. Season to taste with salt and stir in parsley. Serve the soup with a generous spoonful of pesto in each bowl and sprinkle with parmesan cheese.
serves 6
advance preparation
Pesto can be made several days in advance. The soup can be made a day ahead.
Substitute BBCC GREEN JALAPENO CHILLI SAUCE and macadamia & jalapeno pesto (see pasta recipe pages) Omit macadamias if preferred.
Accompany with plenty of hot bread for dipping.
serving idea
Accompany with plenty of hot bread for dipping.

A spoonful of spicy pesto swirled into each serving lifts the flavour of this substantial vegetable soup to a new dimension.