VEGETABLE & PASTA SOUP WITH MINT PESTO

INGREDIENTS:
50 g butter
1 onion, finely chopped
1 clove garlic, crushed
1 Carrot 🥕, diced
1 stick celery, finely sliced
2 baby marrows, diced
1 can chopped tomatoes 🍅
8 cups vegetable stock
100 g pasta
200 g peas

 

MINT PESTO:
1 clove garlic, peeled
30 g mint leaves
30 g Parmesan cheese
45 ml olive oil

 

METHOD:

Sauté onion, garlic, carrots, celery and Marrow in butter for 10 minutes.
Pour in stock, bring to the boil. Add pasta and cook for 8 minutes.
Add green beans and peas. Cook for 15 minutes. Adjust seasoning.
Meanwhile make pesto: blend all ingredients together until smooth. Season to taste.
Ladle soup into bowls.
Top with pesto. 

 

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