Pesto Pasta Soup

Name: Pesto Pasta Soup
Ingredients: 2 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 2 cup carrot, chopped; 1 cup celery, chopped; 6 cup chicken stock or broth; 2 cup dried medium shell pasta; 6 tablespoon basil pesto; parmigiano-reggiano cheese, shredded (optional)

George Duran|Jan. 13, 2016 11:52 am EST

Pesto Pasta Soup

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One of my many mottos is “If it’s got pesto — I’m in.” And a delicious dollop of the stuff in the center of this vegetable and pasta soup is the ultimate jumpstart into the fantastic flavor combinations that await.

Servings

1

Ingredients

2 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 cup carrot, chopped
1 cup celery, chopped
6 cup chicken stock or broth
2 cup dried medium shell pasta
6 tablespoon basil pesto
parmigiano-reggiano cheese, shredded (optional)

Directions

In a large pot over medium-high heat, add the olive oil. Put in the onions and garlic and cook until the onions are soft and translucent, about 5 to 6 minutes.
Add the carrots and celery and cook for 1 minute. Pour in the chicken stock and bring it to a boil. Add the pasta.
When the pot returns to a boil, lower the heat and simmer for 8 to 10 minutes, or until the pasta is cooked through. Stir occasionally so the pasta doesn’t stick together and skim off any foamy starch that appears on the surface.
Turn off the heat and stir in the basil leaves. Serve in bowls garnished with a tablespoon of pesto.