Learn how to make a vegetable soup with pesto sauce in quick and easy steps from Brazilian cuisine. If you like the fast food and the great new cuisine, try the quick quiche with tomato, corn and chicken.
2 Spoon olive oil
1 lean chicken breast and bone, cut into cubes
1 small onion, chopped
1 medium carrot chopped
1 chopped celery stalk
1 garlic clove minced
1/2 teaspoon marjoram
500 ml chicken broth, skimmed
1 cup spinach leaves, minced
1 cup boiled chickpeas
Ingredients of pesto:
1/4 cup basil leaves
1/3 cup of parmesan cheese
2 tbsp olive oil
1/2 teaspoon black pepper Add all ingredients to your shopping list
How to prepare
1 Put the olive oil in a saucepan over medium heat and then fry the chicken pieces on all sides. Remove from fire and keep it warm.
2 Fry onions, then garlic, celery and carrots in equal amount.
3 Add broth, marjoram, spinach and chickpeas.
4 Reduce heat and leave to cook on low heat and add chicken pieces.
5 Preparation of pesto: Add basil and parmesan and mix in the preparation of food with the addition of two tablespoons of olive oil.
6 Add the black pepper and mix for 2 minutes before stopping the food preparation.
7 Serves the soup with a toaster slice of multi-grain bread.
Heat the oil in a saucepan over medium heat.Add the leeks and stir for 3 minutes.Add the potatoes, broth and mix to boil.Lighten the fire and leave to boil for 5 minutes.Add the zucchini, beans and peas and set them on fire until the ingredients are cooked.Add the pesto sauce and mix the soup.The soup feet are decorated with parmesan cheese.