Chicken Primavera Soup with Pesto
Source of Recipe
Internet
List of Ingredients
1 tablespoon olive oil
Two garlic cloves, minced
1/4 teaspoon dried parsley, crushed
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
7 cups chicken broth
One (16-ounce) package frozen mixed vegetable combination
One (10-ounce) can chunk-style chicken (or 2 cups cooked cubed chicken)
1 cup dried ditalini or other small pasta
1/8 teaspoon pepper
Four slices Provolone cheese, each cut into eight wedges
1/3 cup purchased or homemade pesto
Pesto:
2 cups firmly packed fresh basil leaves
1/2 cup Parmesan cheese
1/4 cup toasted pine nuts (pignoli)
2 garlic cloves, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup olive oil
Recipe
Heat oil in a large saucepan over medium heat until hot; add garlic, parsley, basil and oregano. Cook, stirring frequently, oneminute. Stir in chicken broth, vegetables, chicken, ditalini and pepper. Bring to a boil; reduce heat and simmer eight to 10 minutes or until pasta is tender. To serve, spoon mixture into individual soup bowls. Top each serving with four wedges of cheese; top with a dollop of pesto. Makes eight servings.
Pesto:
Place all ingredients in a food processor or blender. Cover and process until smooth. Use immediately, or place in an airtight container and refrigerate up to three days or freeze up to three months. Makes 1 cup pesto.
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