Vegetable Soup with Pesto Dollop

Makes 8 servingsPosted January 21, 2013

Directions

Sauté the onions in the olive oil until translucent.
Add the potato, leeks, carrots, zucchini, asparagus, salt and pepper; sauté for 10 minutes.
Add the broth and saffron threads. Bring to a boil.
Add the string beans, reduce the heat and simmer for 25–30 minutes.
Pesto Sauce: Put the garlic and walnuts into a food processor and pulse until minced. Add the oil and pulse. Add the basil, cheese and salt and pulse until finely minced.
Add a dollop (about 1 tablespoon) of pesto to each bowl of soup.
Optional: sprinkle with Parmesan cheese.

Chock full of vegetables with phytonutrients, antioxidants, vitamins, minerals and fiber.
This is a popular choice for lunch or a quick snack. The soup keeps conveniently in the refrigerator for 2–3 days.

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