raining empty can of mushroom soup, drained jar of sliced mushrooms
Heat the olive oil in a 6-quart (or larger) soup pot over high heat.
Add the onions, carrots, celery, and the parsley bundle, and cook for 2 minutes, stirring frequently.
Add the garlic and mushrooms, and cook for 3 minutes.
Add the broth, salt, and pepper.
Cover the pot and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 12 minutes.
Add the broccoli, zucchini, yellow squash, and spinach to the soup. Simmer for 15 minutes.
Gently cook leek, celery and squash in oil, covered, for 10-12 mins, until softened. Season. Add stock, zucchini, cabbage, tomatoes and beans. Simmer for 20 mins, until vegetables are tender. Add gnocchi and 1 tbsp pesto. Simmer for 2-3 mins, until gnocchi rise to the surface.
Ladle into warm bowls and drizzle with remaining pesto. Serve immediately with hot buttered toast.
In a sauce pan, combine can of tomato soup and milk over medium heat. (If you fill the empty soup can with the milk, it's the right amount).
**DO NOT use skim or fat-free milk. This will cause the soup to curdle. If a thick soup is desired, use heavy cream instead of milk.**.
Add pesto. Stir and heat through.
Just before removing soup from stove, add grated parmesan cheese and combine.
The soup does taste better if given time to set overnight in the refrigerator.
Put stock in a pan with the butter beans and bring just to a boil.
Reduce the heat and stir in the tomato puree and pesto.
Cook gently for 5 minutes.
Transfer six ladlefuls of the soup to a blender or food processor, scooping up plenty of the beans.
Process until smooth, then return the puree to the pan.
Heat gently, stirring frequently, for 5 minutes, then season if necessary.
Ladel into warmed soup bowls and serve with a warm crusty bread or bread sticks.
Combine onion and soup broth.
Bring to a boil; gradually stir in tortellini.
Reduce heat to medium heat and cook 3 minutes. Gradually stir in pea pods.
Cook 3 minutes longer.
Stir in pesto sauce.
Serve.
In large pot, heat oil over medium heat. Add onion and saute 6 minutes. Add garlic, celery, carrot, oregano and cayenne; saute 2 minutes.
Stir in stock, salt and pepper; bring to a boil. Reduce heat and simmer 20 minutes.
Add beans, chicken, 2 tablespoons pesto and vinegar; heat 5 minutes.
Ladle into bowls and garnish each with a small dollop of remaining pesto and a drizzle of olive oil.
To make the pesto sauce, put all of the
Preheat oven to 350.
Line a cookie sheet with parchment paper.
Slice tomatoes and onions into wedges.
Peel garlic cloves.
Place tomatoes, onion, and garlic on the cookie sheet. Drizzle with oil and roast for 30-35 minutes.
Remove from oven and puree in a food processor or blender in batches. Add to a soup pot.
Pour in vegetable broth.
Stir in pesto.
Cook over low heat until heated through. About 20 minutes.
Top with fresh basil cut into ribbons if desired.
Combine water, salt, peas, lime juice and scallions in a saucepan. Bring to a simmer and cook until peas are tender, 3-5 minutes. Remove scallions and discard.
Transfer soup to a blender. Add pesto and process until smooth. Serve hot.
Cook all ingredients together to make soup.
Add 1 cup grated Parmesan cheese.
Heat a small saucepan over medium heat.
Spray with oil.
Add leek and potato and cook, stirring for 2 minutes.
Add the stock and simmer, uncovered, for 10 minutes
Add the zucchini and beans and simmer for a further 3 minutes or until tender.
Taste and season with salt if needed.
Add the beef.
Remove from heat.
Set aside for 1-2 minutes.
Ladle the soup into a serving bowl.
Add the pesto.
Serve.
Combine green onion and chicken broth in 5-quart saucepan. Bring to boiling over high heat. Gradually stir the tortellini into the broth.
Reduce the heat to medium-high.
Cook 3 minutes. Gradually stir in the pea pods.
Continue cooking for another 3 minutes.
Stir in pesto sauce. Serve.
Put stock in a pan with butter beans and bring to the boil, reduce heat; stir in tomato puree and pesto. Cook gently for 5 minutes.
Transfer 6 ladles to a blender or food processor and process until smooth, then return to pan.
Heat gently, stirring frequently for 5 minutes, then season to taste before serving.
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2. FINISH SOUP Remove bones from slow cooker
Bring broth and onions to boil.
Stir in tortellini.
Reduce to medium heat.
Cook 3 minutes uncovered.
Stir in pea pods.
Cook additional 3 minutes.
Stir in pesto sauce.
Heat and serve.
Bring the water to a boil in a large pot. Dissolve broth cubes in the boiling water. Place potatoes, carrots, onion, and zucchini into pot, and cook 10 minutes.
Reduce heat to low, and stir the sun-dried tomato pesto into the pot. Simmer 35 minutes, until potatoes are very tender.
For pesto:
Puree all ingredients in
br>Spread 1-2 tsp pesto over the pancakes then roll
Make the Pesto:
Preheat the oven to