easiest way to make ultimate simple Vegetable & pasta soup

How’s it going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vegetable & pasta soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetable & pasta soup is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vegetable & pasta soup is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 100g dried pasta spirals
  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 2 celery sticks, sliced
  • 2 small carrots (about 200g), peeled, chopped
  • 200g swede, peeled, chopped
  • 1.25L (5 cups) Massel chicken style liquid stock
  • 100g green beans, cut into 3cm pieces
  • 1 tomato, chopped

Method

  • Step 1
    To make pesto, preheat oven to180�C. Spread pine nuts over a baking tray and cook in preheated oven for 4-5 minutes or until golden. Remove and cool. Place pine nuts, basil and garlic in a food processor and process until finely chopped. Add Parmesan and process until combined. With motor running, gradually add oil in a thin stream until evenly combined. Season with salt and pepper. Place pesto in a small screw-top jar or airtight container and cover surface with a thin layer of olive oil. Store in fridge.
  • Step 2
    Cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain, then rinse well under cold running water. Toss with 1 tablespoon of the olive oil and store in an airtight container in the fridge.
  • Step 3
    Heat remaining oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until softened slightly. Add celery, carrots and swede and cook, stirring occasionally, for a further 5 minutes, or until softened slightly. Add stock and bring to boil. Reduce heat to low and simmer, partially covered, for 20 minutes. Add beans and tomato and cook, stirring occasionally, for 10-15 minutes or until vegetables are tender. Remove from heat and transfer to a large, unsealed airtight container. Once cool, cover and store in the fridge until required.
  • Step 4
    To serve, reheat soup in a large saucepan until just boiling. Add cooked pasta and cook until heated through. Ladle into serving bowls and stir in a dollop of pesto. Serve immediately.

So that’s going to wrap it up for this exceptional food Vegetable & pasta soup recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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