Chicken Soup with Vegetables, Pasta and Green Pesto

Ingredients

• 2 cloves garlic
• 50 g peeled pine nuts
• 1 bunch Basil
• 120 ml olive oil
• 30 g parmesan (whole piece)
• Salt
• pepper (ground)
• a splash lemon juice
• 300 g chicken breast fillet
• 1 Zucchini
• 4 ripe tomatoes
• 1 red bell pepper
• 1 green bell pepper
• 200 g Broccoli florets
• 1 clove garlic
• 1 red chili pepper
• 2 tbsp olive oil
• 1 l vegetable broth
• 300 g spaghetti
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   For the pesto, peel and roughly chop the garlic. Toast the pine nuts in a dry pan until golden brown, remove and set aside. Wash the basil, shake off excess water, pluck the leaves from the stems and blend with the pine nuts, garlic and olive oil into a fine pesto. Mix in freshly grated parmesan and season with salt, pepper and a splash of lemon juice. For the soup, wash, pat dry and slice the chicken into strips. Wash and trim the zucchini, slicing it into thin rounds. Blanch the tomatoes, shock them, peel, quarter, deseed and dice the flesh. Wash the bell peppers, halve, deseed and cut into strips. Trim the broccoli. Peel and finely chop the garlic. Slice the chili pepper in half, deseed and finely chop. In a pot heat the olive oil and brown the chicken on all sides. Add the garlic, chili, broccoli, zucchini and bell peppers and pour in the broth. Simmer over medium heat for 15 minutes. Add the pasta and tomatoes to the soup, season with salt and pepper, and cook the pasta in the soup until tender. Taste again, stir in parsley and serve the soup in preheated bowls topped with pesto.

2. 2.

   For the soup, wash, pat dry and slice the chicken into strips. Wash and trim the zucchini, slicing it into thin rounds. Blanch the tomatoes, shock them, peel, quarter, deseed and dice the flesh. Wash the bell peppers, halve, deseed and cut into strips. Trim the broccoli. Peel and finely chop the garlic. Slice the chili pepper in half, deseed and finely chop. In a pot heat the olive oil and brown the chicken on all sides. Add the garlic, chili, broccoli, zucchini and bell peppers and pour in the broth. Simmer over medium heat for 15 minutes. Add the pasta and tomatoes to the soup, season with salt and pepper, and cook the pasta in the soup until tender. Taste again, stir in parsley and serve the soup in preheated bowls topped with pesto.