This was mostly based on my planned recipe , but I modified it a bit for ease of preparation since I wasn't feeling the soup loving on the warmest day of the year so far! :P
1. Saute onions, garlic in olive oil, add carrots
2. Add approximately half a jar of dried basil and half a jar of garlic powder, some oregano, rosemary and black pepper
3. Add 32 oz. low sodium organic chicken broth and 32 oz. water, and bring to a boil
4. Add zucchini, potato, leek, navy beans, tiny pasta, and return to boil
5. Simmer 20-30 minutes
6. Meanwhile, prepare pesto mix (I cheated with a package)
7. Add diced tomatoes a few minutes before serving and top with thickened pesto
Do you know the difference between pistou and pesto? Basically just that pesto has pine nuts!
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