Potato, Pasta And Pesto Soup Recipe

Ingredients

• potato, peeled and finely chopped. . . . .1 cup
• carrots, peeled and finely chopped. . . . . . .½ cup
• onions, finely chopped. . . . . . .1 cup
• milk. . . . . . 2 cups
• macaroni or shell pasta. . . . . 2 tablespoons
• parsley, finely chopped. . . . . . . .1 tablespoon
• butter or olive oil. . . . .2 tablespoons
• salt and pepper. . . . .to tasteTo be ground into a pesto
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• basil leaves. . . . . .12 to 14
• walnuts, halved. . . . . . 2 or 3
• large clove garlic. . . .1
• olive oil or oil. . . . . . .1 tablespoonFor the garnish
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• grated cheese. . . . . . 4 tablespoons

How to make Potato, Pasta And Pesto Soup

1. Heat the butter in a pan, add the potato, carrots and onions and saut? for about 3 to 4 minutes.
2. Add the milk, macaroni, 2 cups of hot water, salt and pepper and simmer for about 10 to 12 minutes until the pasta is cooked.
3. Just before serving, reheat the soup, add the parsley, prepared pesto and mix well.
4. Serve hot, topped with the cheese.

Notes