Prep 15 mins
Cook 10 mins
A recipe from Ricardo that looks very simple and I'll like to try.
- 1 cup green beans, cut in pieces of 1/2 inch
- 1 tablespoon olive oil
- 2 cups broccoli florets
- 1 cup zucchini, diced
- 3 green onions, finely chopped
- 5 cups chicken stock
- 2 tablespoons pesto sauce
- In a saucepan, brown the green beans in oil about 4 minutes at medium heat. Add remaining veggies and keep cooking 1 minute.
- Add chicken stock and pesto. Bring to boil and let simmer until the broccoli is tender, 2 to 3 minutes. Add pepper.
Lovely recipe! I, too, used only 4 cups of broth, and it turned out that while I thought I had green beans in the freezer, they were in fact peas. So, in went a cup of peas (hey, they're green too! ;-)). I actually found that the sweetness of the peas worked really well with the other ingredients - and adding freshly ground black pepper just before serving really made a difference in the taste! Served with cheese on rye and very much enjoyed! Thanks Boomette!
This was a unique and simple recipe, but I felt it needs some help with the seasoning. I made this exactly as posted and felt that the pesto would give it plenty of flavor. However, it still was a bit bland, so I ended up adding some salt and some Parmesan cheese. I would still like to play with the seasonings a little more. It was a great combination of green vegetables and certainly seems very healthy. Thanks for sharing!
This is a deliciious soup. I used Aztec Pesto which added a wonderful spiciness to the soup. The zucchini in the supermarket was sad and wrinkly so I substituted sliced mushrooms. I also added some minced garlic. There was an unexpected guest for dinner so to stretch the soup I added some tortellini when serving. (There's no tortellini in the photo). Made for Photo Tag.