Potato, Pasta and Pesto Soup


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For everyday living in Italy, the family's main meal often begins with bowls of hot "brodo" (broth). The broth is lightly seasoned and may have a little pasta or bits of vegetables or it can be a thick, creamy and wholesome soup, sufficiently filling to make a meal. Lots of potatoes, carrots, milk and cheese gives this soup its unique velvety quality. Parsley and pesto lend it a delicate aromatic flavour. Pasta and potatoes both thicken the soup. So before serving, you may need to add a little water if the soup gets too thick.

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Preparation Time:    Cooking Time:     Serves 4.
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1 cup peeled and finely chopped potatoes
1/2 cup peeled and finely chopped carrots
1 cup onions, finely chopped
2 cups milk
2 tbsp macaroni or conchiglie (shell pasta)
1 tbsp finely chopped parsley
2 tbsp butter or olive oil
salt and black pepper (kalimirch) powder to taste

To be ground into a pesto
12 to 14 basil leaves
2 to 3 walnuts (akhrot), halved
1 large clove garlic (lehsun)
1 tbsp olive oil or oil

For the garnish
4 tbsp grated processed cheese

  1. Heat the butter in a pan, add the potato, carrots and onions and sauté 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.

  1. You can add 2 teaspoons of ready pesto instead of the paste mentioned above. Add the pesto just before you serve the soup as it will retain its colour

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