Potato, Pasta and Pesto
Soup
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
flavor. Pasta and potatoes both thicken the soup. So before serving, you may
need to add a little water if the soup gets too thick.
Ingredients
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
Method
-
Heat the butter in a
pan, add the potato, carrots and onions and sauté for about 3 to 4
minutes.
-
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.
-
Just before serving,
reheat the soup, add the parsley, prepared pesto and mix well.
-
Serve hot, topped
with the cheese.
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