Zucchini soup with parmesan and pesto

3

• Time for preparing

  Contents

  • • 0.0.1 50 min
    • 0.0.2 Simple dish
    • 0.0.3 59.53kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  50 min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  59.53kcal

• Rating

• Recipe

The soup is easily digested and does not burden the stomach. Pesto Sauce Can cook at home by yourself, for this a bunch of green basil, cilantro, or parsley, a handful of pine nuts, 20 gr. Parmesan grind in mashed potatoes. Add to taste olive oil, lemon juice and salt. Read more on how to make this dish in a step by step recipe.

Let’s get started!

Ingredients

0/17 ingredients

• 2 potatoes
• Zucchini – 1 pc.
• Tomato – 2 pcs.
• Green beans – 100 gr.
• Carrots – 1 pc.
• Leek white part – 1 stalk
• Onions – 2 pcs.
• Garlic – 3 cloves
• Small pasta – 100 gr.
• Chicken broth – 1.5 l.
• Parsley-1/2 bunch
• Parmesan – 80 gr.
• Pesto sauce 100g.
• Salt to taste
• Pepper – to taste
• Olive or vegetable oil – 2 tbsp. spoons
• Butter-10 gr.

50 мин50 мин 59.53

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Steps

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1. In a pan with a thick bottom on a mixture of olive and vegetable oils fry carrots and onions, chopped into small cubes. Cut leek into rings and rinse with water. After that good to dry.
2. Add leek to the pan. 5 minutes to darken.
3. Blanch the tomatoes, peel and cut into small cubes. Fry for 5 minutes.
4. Cut potatoes into cubes, put in a pan. Stew 5 minutes.
5. Add zucchini sliced ​​or quarter rings.
6. Pour the broth and cook for 20 minutes over low heat. In 10 minutes until ready to pour any small pasta such as letters or vermicelli. Pepper and salt the soup.
7. Pour into plates, sprinkle with cheese and microwave for 1 minute.
8. Serve by adding pesto sauce.

Keywords:

• vegetable soup