Perhaps no one will abandon the fragrant and hearty soup of vegetables with spices and herbs. The aromas of garlic, white wine and pesto sauce add spice to the soup. This is especially true in the offseason, when the body lacks vitamins.
Pick your recipe
You will need
- - 100 g of olive oil;
- - bacon;
- - 2 carrots;
- - 3 stalks of celery;
- - 300 g of pumpkin;
- - 1 head of garlic;
- - 1 large onion;
- - 1 packet of spinach;
- - a bunch of beet tops;
- - 2 branches of thyme without leaves;
- - 2 bay leaves;
- - 6-8 cups of chicken broth;
- - a can of canned tomato (700 g);
- - 400 g of white beans;
- - 2 tablespoons pesto;
- - 1 cup of pasta;
- - 1/2 cup white wine;
- - 1-3 tsp salts;
- - ground black pepper.
Instruction manual
1
Cut the carrots and pumpkin into cubes. Cut celery stalks into small pieces. Onion finely chopped. Coarsely chop the beetroot leaves.
2
In a large pot, put the bacon and add two tablespoons of olive oil. Fry the bacon over medium heat until crispy.
In a pre-cooked broth, put carrots, onions, celery, pumpkin and beans and cook until the vegetables begin to soften, about 10 minutes. Add chicken stock, canned tomatoes, thyme, bay leaf. Add salt and pepper to taste.
We need garlic for flavor, so we put it in the whole soup, without peeling.
3
Bring the soup to a boil, then reduce the heat and cook with the lid open for 30 minutes or until the vegetables are tender. Add beet tops and spinach to the soup 5-10 minutes before being cooked.
4
While the soup is boiling, you need to cook pasta in salted water until half ready. A little more than half the time indicated on the package. Cook pasta separately so that they are not digested. You can use pasta of any kind, such as shells, bows, spirals and others.
5
After the vegetables have softened a bit, add cooked pasta. Putting pasta in the soup you need immediately before use. We also add white wine and pesto sauce.
You may not add these ingredients, but they do add a pleasant aroma to the soup.
6
Pour the soup into pots.
