I like my vegetable soup to have flavor, so I add fresh pesto and boom I’ve got flavor! I personally prefer it without chicken, but my kids love the chicken. Serve it with buttery bread and tell me what you think. Serves 4-6
The Ingredients
The Soup-
- Olive oil
- 1 White onion, diced
- 2 Garlic cloves, minced
- 2 Carrots, peeled and diced
- 2 Small green zucchini, chopped
- 2 Small yellow summer squash, chopped
- 8oz Canned crushed or petite diced tomatoes
- 8oz Canned navy beans (optional)
- 2-4 boneless, skinless chicken breasts, cut into little strips
- 6-8 C. Chicken stock
- 1 Bay Leaf
- S&P to taste
The Pesto-
- 1 Garlic clove
- ½ C. Chunk of Parmesan
- 2 C. Fresh Basil
- 1 T. Pine nuts
- Olive oil (enough to make the pesto smooth)
- S&P to taste
The Instructions
The Pesto-
Blend garlic in a food processor. Add and process parmesan. Add basil, pine nuts and S&P. While blending, slowly add oil, a little at a time, until it becomes a nice smooth, soft, paste consistency not too oily. Set aside or refrigerate for later.
The Soup-
Sauté onion and garlic in oil, until golden. Brown the chicken with salt and pepper. Add fresh veggies and continue to sauté (add more salt). Add stock, tomatoes and beans. Bring to a simmer and let simmer for about 10 minutes (never boil).
When you are ready to serve, stir in the pesto so that it stays vibrant green.
