Thursday, March 8, 2007

Pesto Soup

2 Tablespoons olive oil
1 medium onion
1 medium potato, peeled and chopped
1 zucchini, chopped
salt and pepper
1 (15oz. can) kidney beans (rinsed and drained)
1 (15 oz. can) white beans (rinsed and drained)
6 cups chicken stock (or broth)
1 to 2 cups thin egg noodles
10 to 15 oz. of green beans (frozen or canned, I've used both)
3/4 cup pesto sauce

Heat pot on medium high. Add olive oil. Add onion, potato and zucchini and season with salt and pepper. Cook 5 to 6 minutes, stirring frequently, then add the canned beans and chicken stock. Cover the pot and bring to a boil. Remove lid after it reaches a boil, then add the noodles and green beans. Reduce heat to low. Simmer for 10 to 15 min then remove from heat. Add a ladle of soup broth to thin the pesto, then add the pesto to the soup.

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