25
Dec
Vegetable Soup With Pesto. Add peas and beans and simmer uncovered 4 minutes. Bring to a boil. Increase heat to return to a simmer. Stir in the onions and cook until soft and.
Add the onions carrots and celery and cook stirring often. Add peas and beans and simmer uncovered 4 minutes. Warm a 4-quart sauce pot over medium heat with the vegetable oil. Cook until the zucchini and kale have softened about 10 minutes. Add the chicken stock salt pepper and bay leaves. Cook for about 3 minutes do not stir for the first minute until the vegetables are lightly browned.
Add the green beans and courgette then pour in the stock and season to taste.
Stir in the onions and cook until soft and. Meanwhile make the pesto. Instructions Heat the olive oil in a large soup pot over medium heat. Add white beans kale zucchini tomatoes vinegar salt and pepper. Place 1 cup spinach basil cheese rind juice 1 teaspoon garlic and 2 teaspoons oil in a food processor. Divide soup among 4 bowls.