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Nutrition Facts
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Serving Size 1 cups 321g
Recipe makes 10 cups)
The following items or measurements are not included below:
vegetable broth
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Calories 319
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Calories from Fat 168
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(52%)
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Amount Per Serving
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%DV
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Total Fat 18.7g
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28%
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Saturated Fat 3.2g
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15%
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Monounsaturated Fat 11.8g
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Polyunsaturated Fat 2.8g
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Trans Fat 0.0g
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Cholesterol 3mg
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1%
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Sodium 142mg
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5%
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Potassium 888mg
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25%
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Total Carbohydrate 33.3g
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11%
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Dietary Fiber 6.6g
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26%
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Sugars 6.3g
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Protein 7.9g
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15%
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how is this calculated?
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Ingredients
-
3 tablespoons olive oil
- 3 leeks, white and light green parts, rinsed and chopped
- 1 pinch saffron thread
- 3 carrots, diced
- 3 potatoes, chopped
- 3 turnips, peeled and diced
- 3 zucchini, sliced into 1/2 inch rounds (or other summer squash)
- 3/4 lb green beans, trimmed and cut into 1-inch lengths
- 2 tomatoes, peeled, seeded and diced
- 2 garlic cloves, minced
- salt
- pepper
- 2 quarts vegetable broth
- 1 cup pasta
For the Pesto
Directions
1
In a large soup pot over medium heat, add the oil.
2
Stir in leeks and saffron and cook for 10 minutes or until leeks are translucent.
3
Stir in remaining vegetables (carrots - garlic) - include any juice from the tomatoes and 1 1/2 teaspoons salt. Cook for 5 more minutes.
4
Stir in broth/stock and bring to a boil. Lower the heat to a simmer and cook for 30 more minutes.
5
While the soup is simmering cook pasta according to package directions, drain and rinse and set aside.
6
Meanwhile prepare the pesto: drop basil in a pot of boiling water for a second or so, drain, rinse and pat dry. Using a food processor (you can also do this by hand using a mortar and pestle if desired) process the garlic, 1/4 teaspoon salt and pine nuts until chopped - add in the basil and olive oil and puree until smooth. Add cheeses and process until combined.
7
Stir pasta into soup and ladel soup into bowls , topped with a spoonful of pesto.
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