Spring Vegetable Soup With Pesto Food

SPRING VEGETABLE SOUP

Steps:

• In a large pot, melt butter over medium heat. Add scallion whites and cook until softened, about 4 minutes. Add broth, 4 cups water, and potatoes to pot. Bring to a boil, and cook until potatoes are tender, about 12 minutes. Add asparagus and cook 3 minutes more. Stir in spinach and peas, and cook until spinach is wilted and peas are heated though, about a minute more. Season with salt and pepper, and stir in dill and scallion greens to serve.

ITALIAN VEGETABLE SOUP WITH BEANS, SPINACH & PESTO

Steps:

• Heat oil in a soup kettle over medium-high flame. Add onions, and saute until tender, about 5 minutes. Add carrots, celery, peppers, potatoes, tomatoes, bean and chicken broth; bring to a boil. Reduce heat to low and simmer until vegetables are just tender, about 15 minutes. Add spinach and peas; continue to simmer until spinach wilts, 3 to 4 minutes longer. Season to taste with salt and pepper. Ladle into bowls, adding a spoonful of pesto to each serving of soup.
• For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.

SPRING VEGETABLE SOUP

Steps:

• Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender.
• Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.

SOUPE AU PISTOU (VEGETABLE SOUP WITH PESTO)

Steps:

• Make the pistou: Purée the tomato, basil, parsley and garlic in a food processor. While the machine is running, drizzle in the oil. Add the cheese, and mix well, then transfer to a small bowl.
• Make the soup: In a large, heavy pot over medium heat, add celery, carrot, leek, thyme and olive oil. Season with 1/2 teaspoon of salt and a few grinds of black pepper. Cook, stirring occasionally, until the leek is starting to brown, about 10 minutes.
• Add the potatoes and 8 cups water, and bring to a boil, scraping up any bits stuck to the bottom of the pan. Simmer until the potatoes are tender, about 10 minutes, then stir in remaining vegetables and pasta. Cook uncovered until the pasta is al dente and the vegetables are tender, about 10 minutes.
• Remove the pot from the heat, and stir in about half the pistou. Taste, and adjust the seasoning with salt and pepper. Serve with the rest of the pistou on the side, spooning it directly into the soup as needed.

SPRING VEGETABLE SOUP WITH BASIL PESTO

Steps:

• Heat the oil, then fry the leek until softened. Add the green beans and courgette, then pour in the stock and season to taste. Cover and simmer for 5 mins.
• Meanwhile, make the pesto: put the basil, garlic, nuts, Parmesan, oil and ½ tsp salt in a food processor, then blitz until smooth.
• Stir the tomatoes, cannellini beans and vermicelli into the soup pan, then simmer for 5 mins more until the veg are just tender. The soup and pesto can now be chilled for up to a day.
• Reheat the soup, if necessary, then stir in half the pesto. Ladle into bowls and serve with the rest of the pesto spooned on top. Eat with chunks of crusty bread.

SPRING VEGETABLE SOUP WITH PESTO

Steps:

• Cover beans with 6 cups cold water in a large pot. Bring to a boil; remove from heat. Let stand, covered, 1 hour.
• Drain beans; return to pot. Cover with 3 quarts cold water. Add bay leaf and thyme; bring to boil. Reduce heat to medium; simmer, partially covered, until beans are barely tender, about 2 hours.
• Add leeks, carrots, potatoes, tomatoes, broth, and 2 cups water. Simmer, partially covered, until the beans are tender, about 30 minutes to 1 hour.
• Make pesto: Finely chop garlic in a food processor. Add basil; process. Add cheese and oil; process until combined.
• Add green beans and zucchini to pot. Cook, uncovered, 20 minutes. Add peas; cook until soft, 5 to 10 minutes. Season with salt and pepper. Divide among bowls; top each with 1 heaping teaspoon pesto.

SPRING VEGETABLE SOUP WITH PESTO

Steps:

• Heat oil in a large soup pot over medium heat; add leeks, celery, carrots and salt. Cook, stirring frequently, until vegetables begin to soften, about 10 minutes.
• Stir garlic into pot; cook for 1 minute.
• Add broth; increase heat to high and bring to a boil.
• Stir in zucchini, peas, beans and tomatoes; cook until flavours blend, about 10 minutes.
• Serve soup with pesto swirled into top. Yields about 1 1/4 cups soup and 1/2 teaspoon pesto per serving.

SPRING VEGETABLE SOUP

Steps:

• In a medium saucepan combine 3 cups of the vegetable broth, water chestnuts, pasta & thyme.
• Bring to boil, then reduce heat & simmer, covered, for 5 minutes.
• Meanwhile, in a small bowl, stir together the remaining 1/2 cup of vegetable broth & the cornstarch, then add it to the chestnuts-&-pasta mixture.
• Stir in asparagus & peas, then cook & stir until thickened & bubbly.
• Cook & stir another 2 minutes or until vegetables are tender & pasta is tender but firm.
• Stir in the mint.
• To serve, ladle soup into bread bowls or, less fancy, serve with French bread.

SPRING VEGETABLE SOUP WITH PESTO

Steps:

• Cover beans with 6 cups cold water in a large pot- Bring to a boil; remove from heat and let stand, covered, 1 hour.
• Drain beans; return to pot- Cover with 3 quarts cold water.
• Add bay leaf and thyme; bring to a boil.
• Reduce heat to medium; simmer, partially covered, until beans are barely tender, about 2 hours.
• Add leeks, carrots, potatoes, tomatoes, broth, and 2 cups water.
• Simmer, partially covered, until the beans are tender, about 30 minutes to 1 hour.
• Make pesto: Finely chop garlic in a food processor.
• Add basil; process.
• Add cheese and oil; process until combined.
• Add green beans and zucchini to pot.
• Cook, uncovered, 20 minutes.
• Add peas; cook until soft, 5 to 10 minutes.
• Season with salt and pepper.
• Divide among bowls; top each with 1 heaping teaspoon pesto.

SPRING ESSENCE SOUP WITH PISTOU

Steps:

• In a large saucepan, saute the leek, carrot and red pepper in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in stock and potatoes. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the asparagus, rhubarb, sugar, salt and pepper; cover and simmer 4-6 minutes longer or until vegetables are tender., Meanwhile, place the oregano, hazelnuts, oil, garlic and salt in a food processor; cover and pulse until blended. Serve with soup.