Description
Full-bodied, flavorful and very hearty soup for a Lenten table. In explanation of the recipe from the magazine "School of Gastronome", processed under the taste of our family.
Ingredients
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Pasta
100 g
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Onion
1 piece
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Leeks
1 piece
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Carrots
1 piece
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Zucchini
1 piece
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Potatoes
3 piece
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Tomato
4 piece
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Green onions
8 piece
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Vegetable oil
2 Tbsp
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Salt
-
Basil
1 coup
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Olive oil
2 Tbsp
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Pine nuts
2 Tbsp
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Garlic
1 tooth
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Parmesan
1 Tbsp
Cooking
Onions, carrots and peel the potatoes. Zucchini and leek to wash, carefully leeks - it between the leaves can hide the sand.
Onions cut into very small cubes, potato cubes, carrot - thin strips, leek - polyolefine, zucchini - medium dice. Green onions cut into small pieces.
Tomatoes wash, use them to make cross-cuts, pour boiling water for 1 minute. Drain, rinse with cold water and remove the skin. The flesh cut into cubes.
Bought on March 8 fancy new pan, here and updated!!! In a saucepan with a thick bottom to heat the oil and fry the onions until transparent.
Add the carrots and potatoes, cook over low heat, stirring 10 minutes.
Add leeks and saute 5 minutes.
Pour into a saucepan 2 liters of hot water, bring to a boil.
Put zucchini and tomatoes, season with salt.
Again bring the soup to a boil, add pasta and green onions,
Add Bay leaf and cook for 5-6 minutes.
Fire off and if desired, add 2-3 cloves of garlic passed through the press. Let the soup to stand, covered for 10-15 minutes, then remove Bay leaf.
To prepare pesto balitic wash, dry. Put in blender the Basil, peeled garlic, nuts, cheese and butter and whip until smooth. Salt and pepper to taste. Pieces of dry baguette in the toaster and spread with sauce.
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