Pesto Vegetable Soup
Makes about 8 1-Cup servings
Ingredients:
1 1/2 T butter
1 T olive oil
1 1/2 medium onions, diced
1 1/2 Yellow bell peppers, diced
4 carrots, sliced
6 large garlic cloves, minced
6 campari or cocktail tomatoes (about 8.5 oz)
1/4 C + 2 T white wine
3 T spelt flour
5 1/2 C chicken stock
3/4 T garlic powder
salt to taste (I use 1 1/2 t)
pepper to taste (I use 8 grinds)
12 oz cheese tortellini
3/4 C grape tomatoes, cut in fourths
1/4 C + 2 T cream
1/4 C +2 T Pesto Sauce (click for recipe)
fresh basil leaves for garnish
Directions:
1. Heat butter and olive oil over med-high heat until butter is melted. Add onions, bell peppers, carrots, and garlic. Cook 8 minutes, stirring occasionally.
2. While, Vegetables are cooking, puree compari or cocktail tomatoes.
3. Add pureed tomatoes and wine. Turn heat down to med and cook 5 min, stirring frequently.
4. Add spelt flour and cook 1 min while stirring.
5. Add chicken stock, garlic powder, salt, and pepper. Cover, turn heat back up to medium-high and bring to boil.
6. Cook Tortellini according to package.
7.Once Soup is boiling, remove cover and continue cooking for 5 minutes.
8. Add grape tomatoes, cream, and pesto. Stir in and turn heat down to low until ready to serve.
To serve:
Add one cup soup to bowl, place about 6 tortellini in soup and top with basil leaves.
Notes:
*This makes enough for our family of four for two night. The first night I serve with a salad, and the second with breaded eggplant with whipped mozzarella (this will also use leftover pesto sauce from the soup).
* When serving two nights, I cook just enough pasta for one night at a time.
*I like Rising Moon tortellini
*you can purchase pesto sauce if in a hurry, but homemade is pretty easy and delicious. Here's my recipe for Pesto Sauce.
Ingredients:
1 1/2 T butter
1 T olive oil
1 1/2 medium onions, diced
1 1/2 Yellow bell peppers, diced
4 carrots, sliced
6 large garlic cloves, minced
6 campari or cocktail tomatoes (about 8.5 oz)
1/4 C + 2 T white wine
3 T spelt flour
5 1/2 C chicken stock
3/4 T garlic powder
salt to taste (I use 1 1/2 t)
pepper to taste (I use 8 grinds)
12 oz cheese tortellini
3/4 C grape tomatoes, cut in fourths
1/4 C + 2 T cream
1/4 C +2 T Pesto Sauce (click for recipe)
fresh basil leaves for garnish
Directions:
1. Heat butter and olive oil over med-high heat until butter is melted. Add onions, bell peppers, carrots, and garlic. Cook 8 minutes, stirring occasionally.
2. While, Vegetables are cooking, puree compari or cocktail tomatoes.
3. Add pureed tomatoes and wine. Turn heat down to med and cook 5 min, stirring frequently.
4. Add spelt flour and cook 1 min while stirring.
5. Add chicken stock, garlic powder, salt, and pepper. Cover, turn heat back up to medium-high and bring to boil.
6. Cook Tortellini according to package.
7.Once Soup is boiling, remove cover and continue cooking for 5 minutes.
8. Add grape tomatoes, cream, and pesto. Stir in and turn heat down to low until ready to serve.
To serve:
Add one cup soup to bowl, place about 6 tortellini in soup and top with basil leaves.
Notes:
*This makes enough for our family of four for two night. The first night I serve with a salad, and the second with breaded eggplant with whipped mozzarella (this will also use leftover pesto sauce from the soup).
* When serving two nights, I cook just enough pasta for one night at a time.
*I like Rising Moon tortellini
*you can purchase pesto sauce if in a hurry, but homemade is pretty easy and delicious. Here's my recipe for Pesto Sauce.
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© 2019 Emily Haygood. ALL RIGHTS RESERVED.
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