Recipe

I have cooked this new soup recipe a couple times, and I am addicted. Hopefully you like it, too! Let me know if you have any good recipes to share :)

Pesto vegetable soup

4 cups chicken or vegetable broth

1 cup water

2 potatoes, peeled and cubed

4 carrots, diced

1 medium onion, diced

1 clove garlic, chopped (or 2 if you love garlic)

1 yellow zucchini, sliced

1 green zucchini, sliced

3-4 tablespoons basil pesto

Boil water and broth in a large pot. Add potatoes, carrots, onions, and garlic, and boil 5 minutes. Add zucchini and boil 5 more minutes. Reduce to low heat; add the pesto and simmer for about 25 minutes or until veggies are tender. Add salt and fresh ground pepper to taste

Tips: Don’t overcook the veggies. Soggy vegetables= Sadness

Use a good quality pesto with fresh basil and good parmesan since this gives most of the flavor. Making your own is great and freezes well:

Pesto recipe:

1 ½ cups fresh basil leaves

3 oz pine nuts

½ cup freshly grated parmesan cheese

¼ to ½ cup of olive oil

Mix all ingredients in a food processor. Freeze any extra for later use.