Appetizers / Soups / Salads

Pesto Soup is for Soup.

Pesto Soup takes 20 minutes to prepare.

Pesto Soup takes 90 minutes to cook.

Pesto Soup makes 6 servings.

The ingredients for Pesto Soup are:

INGREDIENTS PESTO
1 head of Garlic, peeled
2 bunches Basil, washed with stems disgarded
1 tablespoon Sea Salt
60ml Olive Oil
50g Parmesan (Mama Lucia brand)

INGREDIENTS SOUP
3 Carrots, peeled and chopped
2 Potatoes, peeled and chopped
100g String Beans, ends cut off
2 large zucchinis, washed and chopped into thick slices
2 Tomatoes, peeled and chopped
2 Onions, coarsely chopped
2 tablespoons Sea Salt
Half cup uncooked Pasta shells

Here is how you make Pesto Soup:

METHOD PESTOIn a food processor, process garlic cloves and sea salt until smooth. Add basil leaves and process until combined with the garlic.With the food processor on low, slowly add oil until the basil mix and oil are emulsified. Add parmesan and process until mixture is coarse but smooth.METHOD SOUPBring 2 litres of water to the boil. Add all the vegetables and boil for about an hour with the pot covered.Add pasta shells and cook for an extra 15 minutes. Add Pesto and stir thoroughly. Season with salt and pepper to taste.Serve with crusty bread.Serving Size: 4-6Number of Servings: 6Recipe submitted by SparkPeople user NICOLEBOO.

The nutritional information for Pesto Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 452.4

• Total Fat: 13.8 g
• Cholesterol: 20.3 mg
• Sodium: 2,539.4 mg
• Total Carbs: 70.4 g
• Dietary Fiber: 9.1 g
• Protein: 14.8 g

Pesto Soup is French cuisine.

The dietary needs meet for Pesto Soup is Vegetarian