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An Italian Winter soup with pesto croutons

Method

  • Preheat oven to 170°C fan forced (190°C normal). 
  • Heat a little oil in a pot and gently saute the celery, leek, onion, carrot, garlic and bacon until reasonably tender, stirring now and again. Add the pumpkin and potatoes, stir and briefly cook. Then add the tomatoes with stock to cover and seasonings. Mix well and rapidly simmer until the vegies are tender, adding the pasta towards the end. Taste for seasoning.
  • To make the croutons, toss the cubed bread with the pesto, a slurp of oil and 2 tbsp parmesan. Then place on an oven tray, spread out and cook in the oven for about 10 mins until golden brown.
  • When the pasta is tender, ladle the soup into individual large soup bowls, place a few croutons on top and sprinkle with extra parmesan.

Ingredients

  • olive oil
  • 2 celery stalks, diced
  • 1 large leek, diced
  • 1 large onion, diced
  • 1 medium carrot, diced
  • 2 garlic cloves, crushed
  • 1 x 2 cm piece bacon, cut into lardons
  • ½ butternut pumpkin, diced
  • 2 large potatoes, diced
  • 1 can diced tomatoes, drained a little
  • 2 litres chicken or vegetable stock
  • sea salt & freshly ground pepper
  • 100 gm pasta
  • 4 slices sourdough, crusts removed & cut into cubes
  • 2 heaped tspn pesto
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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