I have been craving soup for some reason since a few recent trips to Panera on hot days. But, the 90 degree sweltering heat has not exactly been the weather appropriate for soup. But today, it is in the 60's and stormy: GREAT soup weather! My food box other half sent me a recipe for a scape pesto that I altered a bit. Scapes are the tops of the garlic that grow above ground and are snipped to ensure a hearty bulb. Apparently they can be used similar to garlic chives as a topping to many things or in a stir-fry. I used the squash, some carrots still in the fridge, and mushrooms I bought.
1/4 c parmesan reggiano cheese
1/4 c oil
handful of pine nuts
Blend in a food processer (don't use the blender- i need to just break down and go buy a food processor now that mine melted).
1 red onion, diced
3 cloves garlic
1 small yellow squash, diced
1 large bunch of cooking greens (collard greens, kale) 2 carrots, diced
8 mushrooms, sliced
1 28 oz can diced, reduced salt tomatoes
1 T oregano 8 basil leaves, sliced
4 c vegetable broth
1-2 c pasta (i used elbow noodles)
salt and pepper to taste
Saute onion in 1 T of olive oil until translucent. Add garlic and saute for one additional minute. Add mushrooms for another 2 minutes, then add carrots. Add tomatoes and broth, bring to a boil. Add greens, then herbs, salt, and pepper. Turn heat down to low.
On the side, bring a pot of water to boil. Salt it and add 1-2 c of pasta. Cook according to directions. I love to get Barilla Plus for it's great protein value and added nutrients. Plus, it uses lentil flour, chickpea flour, and other flours than simply wheat.
Simmer for 20-30 minutes to let the flavors mingle. Taste. Don't get too hung up on the taste here because the pesto is super garlicky and covers that page entirely. But a good flavor is nice.
Spoon out a few ladels of the soup, top with a bit of noodles, and then 1 T or so of pesto. Only use that much pesto if you like garlic, otherwise, use a bit less. Tasty and oh so low in calories!