Prep: 20 minutes
Total: 40 minutes
for the soup:
2 tablespoons olive oil
1 garlic clove, minced
1 medium yellow onion, finely chopped
1 large carrot, scrubbed clean or peeled and diced
2 ribs celery, finely chopped
2 tablespoons tomato paste
6 cups chicken stock
2 red potatoes, cut into 1/2-inch pieces
8 ounces ditalini pasta
4 ounces green beans, cut into 1/4-inch pieces
1 (15-ounce) can diced tomatoes
for the pesto:
2 ounces|55 grams fresh basil
½ cup|45 grams grated parmesan cheese, plus more for serving
½ cup|125 ml olive oil
2 tablespoons toasted pine nuts
1 garlic clove
kosher salt and freshly ground black pepper, to taste
1. Make the pesto: Blend all ingredients in a food processor. Season with salt and pepper. Transfer to a bowl and cover. Refrigerate until ready to use.
2. Make the soup: Heat the oil in a large saucepan over medium-high. Add the garlic and onion and cook until soft, 4 minutes. Add the carrots and celery and cook until soft, 8 minutes more. Add the tomato paste and cook 2 minutes, then add potatoes and the stock and bring to a boil. Stir in the pasta and cook until the potatoes are tender, about 10 minutes. Add in the green beans and tomatoes and cook 3 to 5 minutes more. Serve with the pesto and more parmesan cheese.
This article originally appeared on Munchies US.