Tomato soup with pesto

Name: Tomato soup with pesto
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 large stick of leek (leek); 1 Garlic clove; 1 TABLESPOON Olive oil; 2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 1 TEASPOON dried Italian herbs; 2 TEASPOONS Vegetable broth; 75 g Soup noodles; 7-10 Tbsp salt, pepper, some sugar; 1/2 bunch flat leaf parsley; 150 g cherry tomatoes; 4 TSP Pesto (glass)

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 large stick of leek (leek)
1 Garlic clove
1 TABLESPOON Olive oil
2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
1 TEASPOON dried Italian herbs
2 TEASPOONS Vegetable broth
75 g Soup noodles
7-10 Tbsp salt, pepper, some sugar
1/2 bunch flat leaf parsley
150 g cherry tomatoes
4 TSP Pesto (glass)

Directions

1
Clean and wash the leek and cut into fine rings. Peel garlic and chop finely
2
Heat the oil in a large pot. Sauté garlic and leek in it, take out about 4 tablespoons. Sauté the tomato paste in it. Add the tomatoes and juice and chop a little. Stir in 1/4 l water, dried herbs and stock. Bring to the boil, cover and simmer for about 20 minutes
3
Cook the pasta in boiling salted water for about 10 minutes until al dente. Wash and finely chop parsley
4
Puree the soup and season to taste. Wash the cherry tomatoes, cut them in half and heat them up. Drain the noodles. Add to the soup with the remaining leek. Serve with 1 tsp. pesto each. Sprinkle with parsley
5
The noodles simmer in the soup a little longer, therefore cook only al dente