Pesto Pasta Soup Recipe
Created by Ruth Paget
This
super easy soup depends on having a jar of pesto sauce in the
refrigerator. It is based on an Italian
soup, but is a distant relative.
You
want the pasta in this soup to be mushy not al dente.
Serves
4
Ingredients:
-1
tablespoon olive oil
-1
large, peeled, and chopped onion
-1
teaspoon dry garlic
-1
(32-ounce) container chicken broth
-32
ounces water
-2 cup washed and sliced celery
-2
cups rotini pasta
-3
– 4 tablespoons pesto sauce
Steps:
1-Sauté
onions and garlic in olive oil for 5 minutes in a soup pot.
2-Add
chicken broth, water, celery, and pasta to the soup pot.
3-Bring
soup to a boil and let it boil for 30 minutes.
4-Stir
in pesto sauce.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
 |
| Ruth Paget Selfie |
