Introduction
This hearty and flavorful soup combines fresh vegetables and wholesome ingredients, making it a perfect meal for any day. The addition of a vibrant homemade pesto brings a fresh burst of flavor, elevating this dish to the next level. Whether you use fresh or frozen ingredients, this recipe is easy to prepare and provides a nourishing option for the whole family.
Ingredients
– Olive oil
– 500g fresh or frozen chopped mixed onion, carrot, and celery
– 1.5 litres fresh or frozen chicken or vegetable stock
– 300g frozen peas
– 200g frozen broad beans
– 200g frozen broccoli florets
– 250g fresh lasagne sheets (frozen)
– Extra virgin olive oil
– 1 frozen red chilli (optional)
For the Pesto:
– 200g Parmesan cheese
– 2 big bunches of fresh basil (60g each)
– 1 clove of garlic
– 50g pine nuts
– 100ml extra virgin olive oil
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Yield
Serves 4-6
Method
1. Place a large casserole pan on medium heat. Add 2 tablespoons of olive oil, stir in the chopped mixed vegetables, and cook for 10 minutes until softened and caramelized, stirring occasionally.
2. For the pesto, break the Parmesan into a food processor (reserve the rind for later). Add the basil leaves, discarding only the tougher base of the stalks. Peel and add the garlic, tip in the pine nuts, and pour in the oil. Blitz until fairly fine in consistency, then set aside.
3. Stir the frozen peas, broad beans, and broccoli into the vegetable pan. Add the stock and bring to a boil (allow it to melt first if using frozen). Add the reserved Parmesan rind, reduce the heat to low, and simmer for 15 minutes.
4. Break the lasagne sheets into pieces and stir them into the soup. Simmer for 3 minutes, or until the pasta is al dente and the vegetables have softened.
5. Remove the softened Parmesan rind, finely chop it, and stir it back into the soup to enhance the flavor. Taste and season with salt and black pepper as needed.
6. Divide the soup among bowls, add a dollop of pesto, drizzle with extra virgin olive oil, and finely grate over as much frozen red chilli as desired, if using.
Tip
To freeze leftover pesto, roll it up in greaseproof paper to form a log, scrunch the ends like a cracker, and freeze for 2 hours. Before it becomes too hard, slice into portions, re-roll, and return to the freezer. It will keep for up to 3 months. Alternatively, freeze in an ice cube tray. To use, defrost overnight in the fridge or melt directly in a pan.
Detailed Directions and Instructions
Step 1: Preparing the Vegetable Base
Place a large casserole pan on medium heat. Add 2 tablespoons of olive oil. Stir in the chopped mixed vegetables (onion, carrot, and celery) and cook for approximately 10 minutes, or until softened and caramelized. Remember to stir occasionally to ensure even cooking.
Step 2: Making the Pesto
In a food processor, break the Parmesan cheese into smaller pieces (reserve the rind for later use). Add the fresh basil leaves, discarding only the tougher base of the stalks. Peel the garlic clove and add it to the processor, along with the pine nuts and 100ml of extra virgin olive oil. Blitz the mixture until it reaches a fairly fine consistency, then set aside.
Step 3: Adding Vegetables and Stock
Stir the frozen peas, broad beans, and broccoli florets into the vegetable pan. Pour in the chicken or vegetable stock and bring the mixture to a boil. If using frozen stock, allow it to melt first. Add the reserved Parmesan rind, then reduce the heat to low and let it simmer for 15 minutes.
Step 4: Adding the Lasagne Sheets
Break the lasagne sheets into pieces and stir them into the soup. Simmer for an additional 3 minutes, or until the pasta is al dente and the vegetables are sufficiently softened.
Step 5: Enhancing the Flavor
Remove the softened Parmesan rind from the soup. Finely chop the rind and stir it back into the soup to enhance the flavor. Taste the soup and adjust the seasoning with salt and black pepper as needed.
Step 6: Serving the Soup
Divide the soup among serving bowls. Add a dollop of the prepared pesto to each bowl. Drizzle with extra virgin olive oil, and if desired, finely grate over some frozen red chilli for added heat.
Notes
Freezing Leftover Pesto
To freeze leftover pesto, roll it up in greaseproof paper to form a log. Scrunch the ends like a cracker and freeze for 2 hours. Before it becomes too hard, slice it into portions, re-roll each piece, and return to the freezer. The pesto can be stored for up to 3 months. Alternatively, freeze in an ice cube tray for easy portioning. To use, defrost overnight in the fridge or melt directly in a pan.
Cook techniques
Caramelizing Vegetables
Start by heating olive oil in a pan over medium heat, then add chopped mixed vegetables like onion, carrot, and celery. Cook for about 10 minutes, stirring occasionally, until they are softened and have a golden-brown color.
Making Pesto
In a food processor, combine broken Parmesan cheese, fresh basil leaves (removing the tough stalks), garlic, pine nuts, and extra virgin olive oil. Blitz until the mixture is fairly fine, creating a flavorful pesto.
Simmering with Stock
Add frozen vegetables such as peas, broad beans, and broccoli to the vegetable mixture. Pour in chicken or vegetable stock, bring it to a boil, and then reduce heat to low, simmering for about 15 minutes, allowing the flavors to meld.
Adding Pasta
Break lasagne sheets into pieces and stir them into the soup. Allow it to simmer for an additional 3 minutes, ensuring the pasta is cooked al dente and integrates well with the vegetables.
Enhancing Flavor
Once the soup is cooked, remove the softened Parmesan rind, chop it finely, and mix it back into the soup for extra flavor. Adjust seasoning by tasting and adding salt or black pepper as needed.
Serving with Pesto
Divide the soup among serving bowls. Top each portion with a dollop of homemade pesto and a drizzle of extra virgin olive oil. Optionally, finely grate frozen red chilli over the top for added heat.
FAQ
Can I use different vegetables for the soup?
Yes, you can customize the soup by using any vegetables you prefer or have on hand, but keep in mind that the cooking times may vary for different vegetables.
Is it possible to make the pesto without pine nuts?
Absolutely! You can substitute pine nuts with other nuts like walnuts or sunflower seeds, or even omit them entirely if you prefer a nut-free version.
How long will the soup keep in the fridge?
The soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Can I freeze the soup?
Yes, the soup can be frozen. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months.
What’s the best way to thaw frozen pesto?
You can defrost frozen pesto overnight in the fridge or melt it directly in a pan over low heat when you need it.
Conclusion
This hearty soup combines a variety of vegetables and pasta, enriched with homemade pesto, creating a flavorful and nutritious meal. The addition of Parmesan and olive oil enhances its richness, while the optional chili adds a hint of heat.
Vegetable Pesto Pasta
Swap the lasagne sheets for your favorite pasta to create a vibrant meal, tossing it with the same pesto for a quick and delicious dish.
Chilled Pesto Soup
Blend the soup until smooth and serve it chilled, garnished with fresh basil and a drizzle of olive oil for a refreshing summer starter.
Vegetable Risotto
Use the mixed vegetables and stock to create a creamy risotto by adding Arborio rice instead of lasagne sheets. Stir in the pesto at the end for extra flavor.
Hearty Vegetable Bake
Layer the mixed vegetables and pesto in a baking dish, cover with fresh lasagne sheets, and top with grated cheese before baking until golden and bubbling.
Pasta Salad with Pesto
Toss cooked pasta with thawed mixed vegetables and pesto for a colorful pasta salad that’s perfect for lunch or a side dish.
Chili Infused Olive Oil
Infuse olive oil with the frozen red chili, then use it as a finishing oil for salads or drizzled over soups for a spicy kick.
