A simple and hearty vegetable soup full of nutrients and flavor.
Course
Soup
Cuisine
Vegetarian
Servings6servings
AuthorShelly Westerhausen
Ingredients
For the pesto:
One bunch of kale
1/4cuppistachio, shelled
1/4cupolive oil
2garlic cloves
Salt / Pepper
For the soup:
4cupschopped green vegetables(I used broccoli, zucchini, celery, & peas)
6cupsvegetable stock(store bought or homemade)
1leek, sliced (place the pieces in a bowl of water to remove all the dirt caught in the rings)
1Tablespoonolive oil
2garlic cloves
1/2cupdried pasta
Salt / Pepper
Chives, for garnish
Pumpkin seeds, for garnish
Parmesan, for garnish
Instructions
For the pesto: Blend all ingredients together in a food processor or high speed blender until a smooth, green paste forms. Season with salt and pepper.
For the soup: Heat the olive oil in a large stockpot over medium heat. Add in the garlic and leeks and saute for 2 minutes or until fragrant. Next, add in the green vegetables and saute for another 5 minutes or until they just begin to soften (don't overcook - we don't want them mushy!). Add the vegetable stock and bring to a boil. Once boiling, add the pasta and cook for as long as the pasta box says (most likely 6-9 minutes). Remove from heat and season with salt and pepper.
Divide the soup between bowls and garnish with the pesto, chives, pumpkin seeds, and/or Parmesan. Serve warm.