Pesto Vegetable Soup - Lunch Version
6
Servings
15
Ingredients
0
Comments
This delicious summer soup is a great way to use up your garden or CSA bounty!
6
Servings
15
Ingredients
0
Comments
Ingredients
- 1 teaspoon Olive Oil
- 1 cup dice Onion
- 1 cup dice Tomato
- 2 cups dice Zucchini
- ¼ cups dice Celery
- ⅓ cups dice Green Beans
- 1 cup Chicken Broth/Stock, Reduced Fat #1
- ¼ cups chop Parsley, Fresh
- 2 ounces Spaghetti
- 1 tablespoon Tomato Paste
- 3 cups Chicken Broth/Stock, Reduced Fat #2
- ½ cups chop Basil, Fresh
- ¼ cups Bread Crumbs
- ¼ cups Parmesan Cheese, Grated
- 3 teaspoons mince Garlic, Cloves
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large stock pot, heat oil over medium high heat.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large stock pot, heat oil over medium high heat.
- Add onions, and cook for 10 minutes, or until soft but not browned.
- Add the tomatoes, zucchini, celery, green beans, and broth #1.
- Bring to a boil.
- Cook, stirring occasionally, for 10 minutes, or until soft.
- Add the parsley, spaghetti (break into small pieces), tomato paste, and broth #2.
- Bring to a boil.
- Cook, stirring occasionally for 15 minutes, or until the spaghetti is tender.
- In a food processor or blender, combine the basil, bread crumbs, Parmesan and garlic.
- Process until smooth. Stir into soup.