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Tomato & Pasta Soup With Pesto

Healthycooking's picture
Ingredients
  Ripe tomatoes 1 1⁄2 Pound, skinned (750 Gram)
  Celery sticks 2 , chopped
  Carrot 1 , sliced
  Onion 1 Small, chopped
  Chicken stock/Vegetable stock 32 Fluid Ounce (1 Liter Or 4 Cups)
  Tomato paste 1 Tablespoon (Or Tomato Paste)
  Bay leaf 1
  Sugar 1⁄2 Teaspoon
  Small pasta shapes 2 Ounce (60 Gram)
For pesto:
  Basil leaves 1 Ounce, finely chopped (30 Gram)
  Grated parmesan cheese 3 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Pine nuts 1 Ounce, toasted and chopped (30 Gram)
  Olive oil 4 Tablespoon
Directions

1. Place the tomatoes, celery, carrot, onion, stock, tomato puree (paste), bay leaf and sugar in a large pan. Bring to the boil and simmer for 30 minutes. Discard the bay leaf and allow to cool slightly.
2. Transfer the soup to a blender or food processor and work to a puree, then return to the pan and bring back to the boil. Add the pasta to the soup and simmer for 10 minutes. Season with salt and pepper to taste.
3. Meanwhile prepare the pesto. Mix all the ingredients together using a pestle and mortar or a wooden spoon and bowl to give a coarse paste.
4. To serve, ladle the soup into warmed individual serving bowls and add a spoonful of pesto to each. Garnish with basil leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pasta
Interest: 
Healthy

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