Pesto Soup

Vegetarian Pesto Soup Recipe from Italy

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4 |

Vegetarian diet

Introduction

Pesto soup is a delicious and nutritious dish that combines the flavors of fresh basil, pine nuts, and vegetables. This soup is perfect for a light and refreshing meal, and can be enjoyed hot or cold.

History

Pesto soup is a modern twist on the classic Italian pesto sauce, which is traditionally made with basil, pine nuts, garlic, Parmesan cheese, and olive oil. The soup version of this dish adds vegetables and water to create a hearty and satisfying meal.

Ingredients

0.5 cup of chopped tomato
0.33 cup of finely chopped onion
1 small clove of garlic, chopped
0.5 cup of shredded carrot
0.5 cup of shredded beet
0.25 cup of pine nuts
0.75 cup of fresh basil, loosely packed
2 tbsp of Bragg Liquid Aminos
1 tbsp of raw apple cider vinegar (optional)
2 to 3 cups of water or as necessary
Fresh basil leaves for garnish (optional)

How to prepare

In a blender or food processor, combine all ingredients and process until they are finely chopped but not smooth. Divide the mixture among serving bowls. If desired, garnish with basil leaves.

Variations

Add cooked chicken or shrimp for added protein
Use different vegetables such as zucchini, bell peppers, or spinach
Swap out the pine nuts for walnuts or almonds for a different flavor profile

Cooking Tips & Tricks

Be sure to not over-process the ingredients in the blender or food processor, as you want the soup to have some texture.

- Adjust the amount of water based on your desired consistency - add more for a thinner soup, or less for a thicker soup.

- Taste the soup before serving and adjust the seasoning as needed with salt and pepper.

Serving Suggestions

Serve the pesto soup with a side of crusty bread or a fresh salad for a complete meal. Garnish with additional basil leaves for a pop of color and flavor.

Cooking Techniques

Use a high-speed blender or food processor to ensure the ingredients are finely chopped but not completely smooth

- Adjust the seasoning as needed with salt, pepper, or additional herbs

Ingredient Substitutions

Use cashews or sunflower seeds instead of pine nuts

- Substitute soy sauce for Bragg Liquid Aminos

- Use lemon juice instead of apple cider vinegar

Make Ahead Tips

Pesto soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.

Presentation Ideas

Serve the pesto soup in individual bowls and garnish with a drizzle of olive oil, a sprinkle of Parmesan cheese, and a few fresh basil leaves for a beautiful presentation.

Pairing Recommendations

Pair pesto soup with a crisp white wine such as Sauvignon Blanc or Pinot Grigio for a refreshing and balanced meal.

Storage and Reheating Instructions

Store any leftover pesto soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally, until warmed through.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

Vitamin A: 80% of daily value per serving

Vitamin C: 30% of daily value per serving

Iron: 15% of daily value per serving

Alergens

Contains nuts (pine nuts)

Summary

Pesto soup is a nutrient-dense dish that is high in vitamins A and C, as well as iron. It is a good source of carbohydrates, fats, and proteins, making it a well-rounded meal option.

Summary

Pesto soup is a flavorful and nutritious dish that is easy to make and perfect for a light meal. With the combination of fresh basil, pine nuts, and vegetables, this soup is a delicious and satisfying option for any occasion.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe. It was a warm summer day and I was visiting my friend Maria in Italy. She had invited me over for lunch and as soon as I walked into her kitchen, I was hit with the most incredible aroma. Maria was busy at the stove, stirring a pot of vibrant green soup that smelled of fresh basil, garlic, and Parmesan cheese.

"What are you making?" I asked, intrigued by the delicious scent wafting through the room.

"It's pesto soup," Maria replied with a smile. "A family recipe that has been passed down for generations."

I watched in awe as Maria effortlessly blended together fresh basil leaves, pine nuts, garlic, and olive oil in her food processor. She then added a generous amount of grated Parmesan cheese and a splash of heavy cream, creating a velvety smooth soup that looked absolutely divine.

As we sat down to enjoy our meal, Maria told me the story of how she learned to make pesto soup. It all started with her grandmother, Nonna Rosa, who was known for her incredible cooking skills. Nonna Rosa had a small herb garden in her backyard where she grew the most fragrant basil plants. She would carefully harvest the basil leaves and use them to make her famous pesto sauce, which she would then incorporate into various dishes, including soup.

Maria fondly recalled spending hours in the kitchen with her grandmother, learning the art of making pesto soup from scratch. Nonna Rosa would teach her the importance of using only the freshest ingredients and taking the time to blend them together with love and care.

After Nonna Rosa passed away, Maria inherited her grandmother's cherished recipe book, which was filled with handwritten notes and secret family recipes. She treasured this book like a precious heirloom, and she continued to cook from it, keeping the tradition alive.

I was captivated by Maria's story and the rich culinary heritage that she had inherited. I could see the passion and love she poured into her cooking, and I knew that I wanted to learn how to make pesto soup myself.

Before I left Italy, Maria gave me a copy of her family's pesto soup recipe, written in her elegant handwriting. She encouraged me to try making it at home and to share it with my own loved ones. I promised her that I would, and I carried the recipe with me like a precious treasure.

Back home, I gathered all the ingredients I needed to make the pesto soup. I carefully followed Maria's instructions, blending together the fresh basil, garlic, pine nuts, Parmesan cheese, and cream until I had a smooth and luscious soup. As I took my first bite, I was transported back to Maria's kitchen in Italy, surrounded by the warmth and love of her family.

From that day on, pesto soup became a staple in my own kitchen. I would make it for special occasions and family gatherings, sharing the story of how I learned to make it from my dear friend Maria. The recipe became more than just a dish; it became a connection to my culinary heritage and the cherished memories of my time in Italy.

As I stirred a pot of pesto soup on a lazy Sunday afternoon, I couldn't help but smile as I thought back to the day when I first saw the recipe and felt that sense of wonder. It was a reminder of the power of food to bring people together and keep traditions alive. And for that, I would always be grateful.