Pesto Vegetable Pasta Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Looking in the fridge and using leftovers, came this delicious soup idea thickened with pasta and flavored with pesto sauce and a bit of chipotle powder for heat. Great soup! Ingredients:
1 med. head of cauliflower florets |
2 large carrrots, peleld and diced |
1 onion diced |
1 clove garlic minced |
6-8 cups chicken stock, vegetable broth or water for desired consistency |
1/2 cup prepared pesto sauce |
salt, pepper, chipotle powder to taste( gives heat ) |
1 cup small soup pasta ( very small pasta) ex: orzo, tiny ditalini or acini di pepe ) |
olive oil |
Directions:
1. In a stockpot saute onions until tender, then briefly heat up garlic
2. Add the carrots and cook a few more minutes.
3. Add the cauliflower and broth and bring to a boil.
4. Simmer unto vegetables are tender.
5. Hand blend to puree soup or use your blender to puree in batches
6. Throw in the pasta directly in soup, cover and simmer 10-15 minutes more until pasta is very tender and swelled and soup is thickened
7. Season as desired.
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