For the pesto, blend all the ingredients in a food processor until smooth. Adjust the seasoning to taste and set aside. For the soup, heat the oil in a large pot and sauté the onion until transparent, about 3 minutes. Add the carrots, potatoes and celery, pour in the stock and bring to a boil. Simmer for 5 minutes and add the remaining vegetables. Cover with the lid and cook for 1 hour over a low heat. Season to taste. Just before serving, cook the linguine in plenty of salted boiling water until al dente and drain. Serve the soup with a spoonful of the warm linguine and a dollop of the pesto, garnished with the basil.Garden vegetable soup with pesto
Ingredients
Instructions
Garden vegetable soup with pesto
September 14, 2013 (Last Updated: January 11, 2019)
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