Potato, pasta and pesto soup

Posted on September 11, 2009. Filed under: pasta, Starter | Tags: , , , |

For everyday living in Italy, the family’s main meal often begins with bowls of hot “brodo” (broth).
The broth is lightly seasoned and may have a little pasta or bits of vegetables or it can be a thick, creamy and wholesome soup, sufficiently filling to make a meal.
Lots of potatoes, carrots, milk and cheese gives this soup its unique velvety quality. Parsley and pesto lend it a delicate aromatic flavour. Pasta and potatoes both thicken the soup. So before serving, you may need to add a little water if the soup gets too thick.

Cooking Time : 18 mins.
Preparation Time : 10 mins.

Serves 4.

1 cup potato, peeled and finely chopped
1/2 cup carrots, peeled and finely chopped
1 cup onions, finely chopped
2 cups milk
2 tablespoons macaroni or shell pasta
1 tablespoon parsley, finely chopped
2 tablespoons butter or olive oil
salt and pepper to taste
To be ground into a pesto
12 to 14 basil leaves
2 or 3 walnuts, halved
1 large clove garlic
1 tablespoon olive oil or oil
For the garnish
4 tablespoons grated cheese
1. Heat the butter in a pan, add the potato, carrots and onions and sauté for about 3 to 4 minutes.
2. Add the milk, macaroni, 2 cups of hot water, salt and pepper and simmer for about 10 to 12 minutes until the pasta is cooked.
3. Just before serving, reheat the soup, add the parsley, prepared pesto and mix well.
4. Serve hot, topped with the cheese.
You can add 2 teaspoons of ready pesto instead of the paste mentioned above. Add the pesto just before you serve the soup as it will retain its colour

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