Hey Everyone, I love Pesto and have never heard of it in a soup before. I found this recipe and thought it looked really good. Please let me know what you think It is a beautiful sunny day & I am going to go out and play. Happy Eating! Sarah in Whistler The Best Vegetarian Recipes www.BestVeg.com Pesto Soup 1/2 cup mild flavoured beans, soaked 4 cups water 1 onion, chopped 1 TBSP cooking oil 3 tomatoes, chopped 3 carrots, diced 1 leak, chopped 1 stalk of celery, chopped 2 potatoes, diced 2 zucchini, diced 1 cup green beans, sliced broken spaghetti, uncooked Pesto: 3 garlic cloves 2 TBSP fresh basil, chopped 3 TBSP tomato paste 1/2 cup grated parmesan cheese 2 TBSP olice oil Cook the beans in the water. Drain and reserve liquid. In a large soup pot, cook onion in oil until soft. Add tomatoes and cook for two minutes, while stirring. Add half the bean liquid, the carrots, leek, celery, potatoes, salt and pepper. Bring to a boil and simmer for 10 to 15 minutes. Add zucchini, green beans and remaining liquid. Cook for five more minutes. Bring to a full boil and add spaghetti. Lower heat and simmer for 15 minutes. Meanwhile, prepare the pesto by crushing the garlic and basil together in a mortar to a green paste. Blend in tomato paste and cheese. Add slowely until a thick paste results. (you can alternatively do this in a food processor). Thin with two tablespoons of stock. Serve in separate bowl so diners can add pesto to suit individual tastes. **The Organic Whole Food Book by Dan Jason
i don't know if you'll know the answer to this or not.... but will that work the same without the parmesan cheese? because that soup sounds -incredible- but i don't eat cheese. thanks for posting that!
