Summary
Recipe for potato vegetable soup with homemade pesto.
Potato Vegetable Soup With Homemade Pesto
Servings: 8
Ingredients
Soup Ingredients
- 3 T Extra virgin olive oil
- 1 medium onion diced
- 1 ½ lbs. baby potatoes cut into bite sized pieces
- 1 lb. carrots peeled and cut into bite sized pieces
- 3 celery stalks cut into bite sized pieces
- 2 cloves garlic minced
- 1 15.5- ounce can chickpeas garbanzo beans, rinsed
- 1 14.5- ounce can diced tomatoes
- 1, 10- ounce bag frozen chopped spinach defrosted
- 3 quarts low sodium vegetable broth
- 2 tsp. kosher salt
- 1 tsp. ground black pepper
- 1 tsp. dried rosemary
- ¾ tsp. dried thyme
- ¼ tsp. red pepper flakes
- 2 bay leaves
- Pesto optional
- Pecorino Romano grated (optional)
Pesto Ingredients
- 1 C fresh basil leaves packed full
- 1 large clove garlic
- ½ C parmesan or pecorino romano
- ¼ walnuts
- Kosher salt
- Extra virgin olive oil
Instructions
Soup Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium high heat. (I used an 8 qt. Dutch oven).
- When the oil is hot, add the onions and a pinch of kosher salt to the pot and cook 5-8 minutes until they’re translucent and soft.
- Add the carrots, celery, potatoes, salt, black pepper, rosemary, thyme, red pepper flakes and bay leaves. Cook another 5 minutes.
- Stir in the minced garlic and cook 1 minute longer.
- Next, add in the chickpeas, spinach, diced tomatoes and vegetable broth. Give it all a stir. Place the cover on the pot. Turn the heat to high.
- Once the soup comes to a boil, reduce the heat to simmer. Place the cover back on and cook for 20-30 minutes until the veggies are tender but still toothsome. My soup was done in 20 minutes.
- Serve with a spoonful of pesto and some sprinkled grated pecorino Romano on top. Enjoy!
- Note: I did add approximately 2 more teaspoons of kosher salt to the soup. It’s important to taste as you go. It will also depend on the salt level in your broth.
Pesto Instructions
- Put all ingredients except the olive oil plus a big pinch of kosher salt in the food processor and pulse approximately 10 times.
- While the processor is running, add your olive oil and stream until your desired consistency. I use approximately ½ C and add more when I prepare a dish.
- This can be kept in your refrigerator for 3-5 days. I always like to have this on hand in my freezer for a quick meal.