lunedì 11 aprile 2011


Soup - vegetarian - celiac and lactose intolerant safe (see end of recipe)

1/2 lb green beans, cut into 2" pieces
1 1/4 lb potatoes, peeled and diced
1/2 cup onions, finely chopped
4 cups water (or chicken or vegetable broth, for tastier flavor)
4 tsp Pesto alla Genovese

In a large saucepan over medium-high heat, warm 2 tbsp of water (or broth) and "sautee" onions for a couple minutes.

Add potatoes, green brans and water (or broth) and bring to a boil; when it boils add salt, then reduce heat to minimum and simmer until vegetables are soft, about 15/20 minutes. Remove from heat and blend (with an immersion blender is easier).

Serve in individual bowls with 1 tsp of Pesto each. Add garlic crostini, if desired.

This recipe serves 4.

- It is better to perpare this soup ahead of time and serve it just warm, in order to obtain its best flavor.
- Vegetarians, don't use chicken broth.
- Lactose intolerants, use a pesto without cheese.
- It's also celiacs safe.

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