Food recipes

Homemade pesto soup


Ingredients for 4 persons :

For the soup:

  • 300 g of green beans
  • 300 g of snow peas
  • 500 g white coconut beans
  • 500g shelled red tiger beans
  • 2 courgettes
  • 3 potatoes medium (including 1 for pesto)
  • 4 tomatoes "Heart" (or other very fleshy).

For the pesto:

  • 5 cloves of garlic
  • 10 c. tablespoons of olive oil
  • 1 large bunch of basil
  • 2 sprigs of thyme
  • Salt pepper
  • 200 g of pasta.

Homemade pesto soup recipe

Remove the stems from the green beans and cut them in half (see in thirds if they are too large).

Prune the tomatoes:

  • immerse them for about 1 minute in boiling water and then immerse them in ice water to remove the skin.
  • Cut them in 4 and seed them.

Peel potatoes ; keep one whole and cut the others into cubes.

Shell the white and red coconut beans.

Boil 3 liters of water in a large saucepan, add the beans (coconuts and greens), thyme and potatoes (whole and cubes) then cook for 1 hour over low heat. Add the sliced ​​courgettes then the tomatoes. Cook for another 30 minutes over low heat.

Prepare the pesto:

  • Peel and degerm the garlic and pound it with the basil (in a mortar with a pestle).
  • Add a little olive oil, mash again and start mashing the whole cooked potato.
  • Season with salt and pepper and finish by gradually pouring in the olive oil until you get a creamy consistency.

When ready to serve,

  • Heat the soup over low heat and add the pasta to cook (8 to 12 minutes depending on the type of pasta).
  • Serve the pesto separately.
  • Each guest will flavor the soup as they wish.

Homemade pesto soup: © Philippe Dufour / Interfel

Video: Pesto - How to Make Real Fresh Basil Pesto (October 2020).