You can make this soup with or without the pesto. It’ll be delicious either way. The pesto sauce adds a whole new dimension and depth of flavor to the soup. The French call it Soupe au Pistou.
Cooking Time: App. 30-45 min.
- 2 1/2 cartons vegetable broth (add more if the liquid gets absorbed)
- 3/4 lbs potatoes, cubed, app. 2 cups
- 2 large carrots, peeled, thick slices
- 3 leeks, chopped (can substitute with onions)
- 2 ribs celery, chopped, it’s ok to use the leaves
- 1/2 cups frozen peas
- 1 or 1/2 cabbage, roughly chopped (spinach, kale, arugula, etc are ok too)
- 1 cup dry wholegrain pasta (I used Quinoa veggie curls)
- 1 can white kidney beans
- Fresh parsley and thyme, chopped (you can use dried herbs too)
- 1 bay leaf
- Salt and pepper
Vegan Pesto Ingredients:
- 1/3 cup toasted pine nuts, walnuts, or almonds
- 2 bunches fresh basil leaves
- 1 or 2 garlic cloves
- 4 tablespoons olive oil (add more if needed)
- salt and pepper
1. Combine potatoes, celery, herbs, carrots, leeks, herbs, and vegetable broth. Season with salt and pepper and bring to a boil.
2. Lower heat and simmer for about 10-15 minutes, or until the veggies are tender.
3. While the soup is cooking, mix the pesto ingredients in a food processor.
4. Add the pasta and frozen peas and simmer for 10 more minutes or until pasta is al dente.
5. Add cabbage and couple of teaspoons of the pesto sauce and simmer for 2 more minutes.
6. Discard bay leaf and serve. Garnish with leftover pesto.