Go Back

Rustic Vegetable Soup with Pesto

A very versatile soup recipe which can be altered to your heart's content
Course Soup
Prep Time 15 minutes
Cook Time 1 hour
Servings 4 People
Author Dea Zoffmann

Equipment

  • A large pot with fitting lid
  • Cotton kitchen string (optional but useful)

Ingredients

For the soup base:

  • 1 tablespoon extra virgin olive oil
  • 3 large carrots, peeled and sliced into ½-inch slices Half the slices if the rounds are very large
  • 3-4 celery stalks, sliced
  • 3-4 medium sized potatoes, chopped into bite sized chunks
  • 1-2 thick slices celeriac (celery root) peeled and diced
  • 1 large leek, white and green parts separated with white part sliced and green tops thinly sliced Set aside the green tops and use to sprinkle on top at the end.
  • 1 large yellow onion, diced
  • 4-5 garlic cloves, pressed through a garlic press or finely chopped
  • liters vegetable broth of stock
  • 1 can (400 grams) canned tomatoes Cut them up a bit if using whole canned tomatoes
  • 6 dried bay leaves
  • 1 tablespoon dried oregano
  • A good handful fresh thyme sprigs or 1-2 teaspoons dried
  • A good handful fresh parsley sprigs
  • 1-2 teaspoons sea salt (or to taste) Amount depends on how salty your vegetable broth is.
  • Freshly ground pepper to taste

Filler ingredients:

  • 1 can cannellini beans, drained and rinsed
  • 1 cup frozen peas, defrosted
  • Whole wheat pasta of your choice, cooked al dente Smaller type is best.
  • Pesto to serve
  • The reserved leek tops to serve

Instructions

  • In a large pot with a fitting lid heat the olive oil over medium high heat and sauté all the prepared vegetables and the garlic for a few minutes until they start to brown a bit.
  • Add the broth, tomatoes, and the dried oregano and bay leaves.
  • Tie the fresh thyme and parsley together in a bundle using a little kitchen string (cotton) and add it to the soup. This will make it easier to fish out those herbs before serving.
  • Season to taste wit salt and pepper and leave the soup to simmer, covered, for about 45 minutes.
  • Add the beans and peas and let the soup come to a simmer again.
  • Just before serving throw in the cooked pasta and stir to mix it in.
  • Adjust the seasoning and serve the soup with a dollop of pesto and a sprinkling of leek tops added to each bowl.