My family recipe soup with pesto

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Ingredients for 6:

  • 800 g red and white beans
  • 500 g of green beans
  • 3 courgettes
  • 3 potatoes
  • 2 large tomatoes
  • 200 g coarse vermicelli or macaroni cut
  • 150 g grated cheese
  • 1 egg yolk
  • 20 cl olive oil
  • 6 garlic cloves
  • 1 bunch basil
  • 200 g of salt pork
  • Salt and pepper


Cooking vegetables and pasta:

Shell the beans. Cut green beans. Cut the zucchini into small sections. Wash and peel the potatoes, cut them into small cubes.

Put the vegetables in a casserole , add whole tomatoes leaving the skin. Moisten the vegetables with 3 liters of cold water and bring to boil. Season with salt and pepper.

Add the piece of bacon and let boil for 45 minutes over medium heat. Remove the tomatoes and bacon with a slotted spoon and set aside. Stir the noodles to soup and simmer 15 minutes.


Preparation of "pesto":

Put the peeled garlic cloves and basil leaves in a mortar. Reduce ointment pestle. Remove the skin and seed tomatoes. Cut the bacon into small cubes. Stir in the tomato flesh and bacon with basil cream. Crush again. Add the egg yolk. Pour oil mesh gradually stirring.

When the preparation has taken the consistency of thick mayonnaise, gradually add the grated cheese with pesto, stirring continuously. Add some soup if necessary.

When preparing the "pesto" is ready, stir the soup off the heat and mix. The soup is ready to be consumed. She exudes a scent of basil and olive oil.

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