Italian potato soup with pesto

Name: Italian potato soup with pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 40 g Pine nuts; 1 small clove of garlic; 1 Pot of basil; 25 g grated parmesan cheese; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 g Potatoes; 2 (400 ml each) Glasses of vegetable stock; 70 g dried tomatoes; 1 can(s) (425 ml) Butter beans; 1 collar Spring onions

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

40 g Pine nuts
1 small clove of garlic
1 Pot of basil
25 g grated parmesan cheese
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 g Potatoes
2 (400 ml each) Glasses of vegetable stock
70 g dried tomatoes
1 can(s) (425 ml) Butter beans
1 collar Spring onions

Directions

1
Roast the pine nuts in a pan without fat. Put 1/2 teaspoon pine nuts aside for garnishing. Peel and halve the garlic. Pluck the basil leaves from the stalks, wash and pat dry.
2
Chop basil, parmesan, garlic, olive oil and remaining pine nuts in the universal chopper and season with salt and pepper. Wash, peel and dice the potatoes. Cook potatoes in vegetable stock for about 15 minutes.
3
Cut the tomatoes into pieces. After about 10 minutes add the beans and tomatoes. Wash spring onions, dab dry and cut into thin rings. Shortly before the end of the cooking time, add the spring onions to the stew.
4
Season stew with salt and pepper. Pour soup into plates and serve with pesto and pine nuts.