Pesto Vegetable Pasta Soup
From midgelet 12 years ago
- 30 min to make
- Serves 6-8
Looking in the fridge and using leftovers, came this delicious soup idea thickened with pasta and flavored with pesto sauce and a bit of chipotle powder for heat. Great soup!
Ingredients
- 1 med. head of cauliflower florets shopping list
- 2 large carrrots, peleld and diced shopping list
- 1 onion diced shopping list
- 1 clove garlic minced shopping list
- 6-8 cups chicken stock, vegetable broth or water for desired consistency shopping list
- 1/2 cup prepared pesto sauce shopping list
- salt, pepper, chipotle powder to taste( gives heat ) shopping list
- 1 cup small soup pasta ( very small pasta) Ex: orzo, tiny ditalini or acini di pepe ) shopping list
- olive oil shopping list
How to make it
- In a stockpot saute onions until tender, then briefly heat up garlic
- Add the carrots and cook a few more minutes.
- Add the cauliflower and broth and bring to a boil.
- Simmer unto vegetables are tender.
- Hand blend to puree soup or use your blender to puree in batches
- Throw in the pasta directly in soup, cover and simmer 10-15 minutes more until pasta is very tender and swelled and soup is thickened
- Season as desired.
People Who Like This Dish 4
- clbacon Birmingham, AL
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