Perhaps no one will refuse a fragrant and hearty vegetable soup with spices and herbs. The aromas of garlic, white wine and pesto add piquancy to the soup. This is especially true in the off-season, when the body is deficient in vitamins.
It is necessary
- - 100 g of olive oil;
- - bacon;
- - 2 carrots;
- - 3 stalks of celery;
- - 300 g pumpkin;
- - 1 head of garlic;
- - 1 large onion;
- - 1 packet of spinach;
- - a bunch of beet tops;
- - 2 sprigs of thyme without leaves;
- - 2 bay leaves;
- - 6-8 cups of chicken broth;
- - a can of canned tomatoes (700 g);
- - 400 g of white beans;
- - 2 tablespoons of pesto;
- - 1 cup of pasta;
- - 1/2 cup white wine;
- - 1-3 tsp salt;
- - ground black pepper.
Instructions
Step 1
Cut the carrots and pumpkin into cubes. Cut the celery stalks into small pieces. Finely chop the onion. Coarsely chop the beet leaves.
Step 2
Put the bacon in a large saucepan and add two tablespoons of olive oil. Fry the bacon over medium heat until crispy.
Put carrots, onions, celery, pumpkin and beans in the pre-cooked broth and cook until the vegetables begin to soften, about 10 minutes. Add chicken broth, canned tomatoes, thyme, bay leaf. Add salt and pepper to taste.
We need garlic for flavor, so we put it in the soup whole, without peeling.
Step 3
Bring the soup to a boil, then reduce the heat and cook with the lid open for 30 minutes or until the vegetables are tender. Add the beet tops and spinach to the soup 5-10 minutes until cooked.
Step 4
While the soup is cooking, you need to cook the pasta in salted water until half cooked. Slightly more than half of the time indicated on the package. Cook the pasta separately so that it is not overcooked. You can use any kind of pasta, such as shells, bows, spirals, and others.
Step 5
After the vegetables have softened a little, add the cooked pasta. You need to put pasta in soup just before use. We also add white wine and pesto sauce.
You may not add these ingredients, but they do add a pleasant flavor to the soup.
Step 6
We pour the soup into pots.
