Hearty Italian Vegetable Soup with pesto (basil paste)

by Sylvia Reynoso Gala Culinary
September 26, 2012 at 11:18am ·

Hearty Italian Vegetable Soup with pesto (basil paste)


Prepare: 2 tbsp olive oil; 1 cup chopped pancetta (Italian salt pork/bacon from Santi’s); 1/2 cup thinly sliced diagonally celery stalks; 1 cup finely chopped white onions; 1/2 cup uncooked rice; 2 cups peeled carrots sliced into 1/2-inch thick rings; 2 medium-sized zucchinis, washed and cut into lengthwise quarters then cut crosswise into 1/2-inch thick slices; 2 cups peeled and diced 1/2 inch potatoes; 2 cups thinly sliced cabbage (repolyo); 2 cups canned stewed tomatoes; 2 cups cooked and washed navy beans (used for halo-halo, available in markets); 3 chicken cubes; 3 cups water; 2 tsp rock salt; 1 tsp pepper.


Pesto topping: Put in a blender and pulse until smooth: 1 cup fresh basil leaves (supermarket), 1/2 cup olive oil, 1/2 cup grated parmesan cheese, 4 cloves/segments peeled garlic.


Procedure: In a deep casserole, put oil and bacon and cook 3 minutes. Add celery, rice, onion, and cook 2 minutes. Add remaining ingredients (except cooked beans). Let boil, cover, simmer 30 minutes until vegetables are wilted. Add beans and cook until boiling.


 Scoop into 10 soup bowls (capacity: 2 cups) each. Garnish with dollops of pesto. Note: You may use half the recipe.



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