Vegetable Pesto Soup (Homemade Recipe)
Vegetable Pesto Soup
Ingredients
4 TB olive oil
1/2 TB butter
2 c. chopped onions
2/3 TB of cubed pancetta
2 TB finely chopped garlic
1 stock of celery, chopped pretty thin (optional)
Cook until onions are translucent and until the pancetta looks VERY slightly browned so it renders its fat (gives flavor).
Dash of salt
2 c. chopped carrots
2 c. cubed potatoes
2 c. fresh green beans, cut in ½ inch pieces
3/4 c. zucchini
4 c. chicken broth
2 c. whole canned tomatoes, chopped
½ tsp pepper
EITHER:
¼ c. parsley leaves, chopped
1-2 tsp fresh lemon juice
OR
Pesto
Directions
Heat oil, butter, and add onions, then garlic and salt. Sweat for 7-8 minutes. Add carrots, potatoes and green beans. Cook 5 minutes, stirring. Add broth and cook until veggies are soft. Add tomatoes and pepper. Cover and cook until hot through. Check seasonings and add finishing.
