Presto Pesto Pasta Potage

Presto Pesto Pasta Potage

Ingredients:
4 tomatoes, peeled and chopped
1 onion, sliced
4 leeks, sliced thin
1/2 lb. green beans, sliced
4 zucchini, sliced
1/2 cup cauliflower florets
1 cup cooked Navy beans
7 cups chicken stock
1/4 lb. vermicelli pasta
1/2 cup pesto
1 cup Parmesan cheese
3 cloves garlic, minced
1/4 cup parsley
1/4 cup tarragon
1/4 cup oregano
1 tbsp. olive oil

Directions:
salt and fresh ground pepper to taste
Heat oil in soup pot. Add leeks, onion, tomatoes, garlic, herbs, salt and pepper.
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
Cook gently for 15 minutes. Stir in beans, zucchini and cauliflower. Boil chicken stock
and pour over vegetables, cook for 5 minutes. Add vermicelli. When pasta is tender,
remove from heat. Stir in pesto sauce. Garnish with Parmesan cheese and serve.
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