FBD

Presto Pesto Pasta Potage

A country inn recipe for Presto Pesto Pasta Potage.

ItalianChickenIntermediate15 minBy Northstar

Ingredients

Servings
4
  • 4 tomatoes, peeled and chopped
  • 1 onion, sliced
  • 4 leeks, sliced thin
  • 0.5 lb green beans, sliced
  • 4 zucchini, sliced
  • 0.5 cup cauliflower florets
  • 1 cup cooked Navy beans
  • 7 cup chicken stock
  • 0.3 lb vermicelli pasta
  • 0.5 cup pesto
  • 1 cup Parmesan cheese
  • 3 clove garlic, minced
  • 0.3 cup parsley
  • 0.3 cup tarragon
  • 0.3 cup oregano
  • 1 tbsp olive oil

Instructions

  1. 1

    salt and fresh ground pepper to taste Heat oil in soup pot. Add leeks, onion, tomatoes, garlic, herbs, salt and pepper.

  2. 2

    Cook gently for 15 minutes. Stir in beans, zucchini and cauliflower. Boil chicken stock and pour over vegetables, cook for 5 minutes. Add vermicelli. When pasta is tender, remove from heat. Stir in pesto sauce. Garnish with Parmesan cheese and serve.

Tags

soupcountry-cooking