Pesto Macaroni Soup
8 ingredients
6 steps
Ingredients
- 4 cups vegetable broth (decent quality!)
- 3 cups fresh basil, packed
- 1 garlic clove
- 14 cup parmesan cheese
- 14 cup extra virgin olive oil
- salt and pepper, to taste
- 2 cups macaroni, cooked
- 1 (15 ounce) can chickpeas, rinsed and drained
Directions
-
1Heat broth in a saucepan over medium heat.
-
2Remove basil leaves from stems and place in food processor.
-
3Press or smash garlic and process it along with the basil until combined.
-
4Add parmesan, oil, salt and pepper and blend to a thick paste.
-
5Divide macaroni and chickpeas into four individual serving bowls.
-
6Ladle warm broth over the top and stir in a big spoonful of pesto.
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