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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Summer in a bowl for less than 50ยข a serving, this hearty pesto-flavored soup takes advantage of seasonal sales on fresh basil and vegetables. You can freeze it for winter meals. Serve it with a green salad and crusty brown bread for a satisfying lunch. Ingredients:
1 cup chopped onions |
1 teaspoon oil |
1 medium tomato, chopped |
1 small zucchini or yellow summer squash, chopped |
1/3 cup diced green beans |
1/4 cup diced celery |
4 cups chicken broth |
1/4 cup chopped fresh parsley |
3 oz wheat pasta (about 1/4 cup) (break up if using spaghetti) |
1 tablespoon tomato paste |
1/2 cup chopped fresh basil |
1/4 cup dry bread crumbs |
1/4 cup grated parmesan cheese |
3 cloves garlic, minced |
Directions:
1. In a Dutch oven, combine the onions and oil. Cook, stirring, over medium-high heat for 10 minutes, or until soft but not browned. Add the tomatoes, zucchini or squash, beans, celery, and 1 cup of the stock. Cook, stirring, for 10 minutes, or until soft.
2. Add the parsley, spaghetti, tomato paste, and the remaining 3 cups stock. Bring to a boil. Cook, stirring occasionally, for 15 minutes, or until the spaghetti is tender.
3. In a blender or food processor, combine the basil, bread crumbs, Parmesan, and garlic. Process until smooth. Stir into the soup.
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