Potato, Pasta and Pesto Soup
by Tarla Dalal
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For everyday living in Italy, the family's main meal often begins with bowls of hot "brodo" (broth). The broth is lightly seasoned and may have a little pasta or bits of vegetables or it can be a thick, creamy and wholesome soup, sufficiently filling to make a meal. Lots of potatoes, carrots, milk and cheese gives this soup its unique velvety quality. Parsley and pesto lend it a delicate aromatic flavour. Pasta and potatoes both thicken the soup. So before serving, you may need to add a little water if the soup gets too thick.
Main Procedure- Heat the butter in a pan, add the potato, carrots and onions and sauté for about 3 to 4 minutes.
- Add the milk, macaroni, 2 cups of hot water, salt and pepper and simmer for about 10 to 12 minutes until the pasta is cooked.
- Just before serving, reheat the soup, add the parsley, prepared pesto and mix well.
- Serve hot, topped with the cheese.
- You can add 2 teaspoons of ready pesto instead of the paste mentioned above. Add the pesto just before you serve the soup as it will retain its colour
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Accompaniments
Nutrient values per
Energy | 279 cal |
Protein | 9.3 g |
Carbohydrates | 22.7 g |
Fiber | 1.5 g |
Fat | 15.9 g |
Cholesterol | 0 mg |
Vitamin A | 545.9 mcg |
Vitamin B1 | 0.1 mg |
Vitamin B2 | 0.1 mg |
Vitamin B3 | 0.9 mg |
Vitamin C | 14.5 mg |
Folic Acid | 19.9 mcg |
Calcium | 239.1 mg |
Iron | 0.8 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 78.3 mg |
Potassium | 267.7 mg |
Zinc | 0.4 mg |
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