Winter Pesto Soup



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Winter Pesto Soup

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

In a soup pot, heat water and olive oil. When simmering, add onion and
half the garlic. cook, stirring, 5 - 6 minutes over med heat, or until the
onion is soft but not browned. Add potatoe, carrot or squash, celery
leaves, tomatoes and beans. Saute 2 minutes, stirring. Add stock or water,
tomato paste; bring soup to a boil. Cover and simmer over med heat 15
minutes, or until potatoes are soft.

In blender, puree remaining garlic, parsley, basil, spinach, nuts and miso
to make pesto. Before serving, stir pesto into soup.

VEGAN Makes 4 servings

This was **wonderful**!!

Ingredients:

1/4 c Water
1 ts Olive Oil
1 c Chopped Onion
5 Cloves Garlic; Minced,
-Divided
1 c Diced Red Potato
1 c Diced Carrot Or Peeled
-Winter Squash
1/2 c Chopped Celery Leaves
2 c Low Sodium Tomato, Canned;
-Chop, W/ Juice
1/2 c Canned Pinto Beans; Or
-Kidney
2 c Nonfat Vegetarian Broth; Or
-Water
2 ts Tomato Paste
2 tb Minced Parsley
2 ts Dried Basil
1 c Chopped Spinach
2 tb Chopped Walnuts; Or Pine
-Nuts
1 ts Miso; Light-Colored

Serves:

4 Servings 		 
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