Beef Potato Basil Pesto Soup Recipes
BASIL PESTO
Basil pesto is extremely versatile! It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! Easy-breezy to prepare and bursting with flavor!
Provided by Bwoogie1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
- Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 1.7 g, Cholesterol 4.4 mg, Fat 17.9 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 87.2 mg, Sugar 0.3 g
PISTOU SOUP
My mom brought this recipe back from a cooking class in Provence. Pistou is the French word for pesto. This is a wonderful tasting fresh vegetable soup. We've made it 3 times in just one month! It is so easy, healthy, filling, and delicious (better the next day). Can be served as a dinner meal with some crusty bread and wine.
Provided by somaluna
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 10
Number Of Ingredients 17
Steps:
- Bring the vegetable broth and water to a boil in a large pot. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes.
- Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside.
- Stir the kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmesan cheese to serve.
Nutrition Facts : Calories 455.7 calories, Carbohydrate 63 g, Cholesterol 10.8 mg, Fat 15.7 g, Fiber 11.4 g, Protein 17.1 g, SaturatedFat 3.6 g, Sodium 1056.4 mg, Sugar 9.4 g
FRESH BASIL PESTO
A great recipe for fresh basil pesto with just the right amounts of everything. Even my DH loves it!
Provided by Klantz
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine basil, oil, pine nuts, garlic, and lemon juice in a food processor or blender; puree until smooth. Stir in Pecorino Romano cheese, salt, and pepper.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 2.1 g, Cholesterol 10.3 mg, Fat 24.3 g, Fiber 0.5 g, Protein 5.1 g, SaturatedFat 4.8 g, Sodium 186.7 mg, Sugar 0.3 g
BEEF-PESTO PANINI
Now you can make this take-out favorite at home in just minutes. Deli roast beef, basil pesto and mozzarella cheese provide the tasty filling in this grilled sandwich.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Spread 1 side of each bread slice with butter. Spread 1 tablespoon pesto on unbuttered side of 4 bread slices; place buttered sides down in 12-inch skillet or grill pan. Top with beef, cheese and remaining bread slices, buttered sides up.
- Cook over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted. Serve with pasta sauce.
Nutrition Facts : Calories 380, Carbohydrate 23 g, Cholesterol 60 mg, Fat 1, Fiber 1 g, Protein 23 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 1130 mg
BEEF, POTATO & BASIL PESTO SOUP
I love pesto & potatoes so I have to put this one in my recipes to try when I have time. Serves 1.
Provided by Sonya01
Categories Stocks
Time 25m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Heat a small saucepan over medium heat.
- Spray with oil.
- Add leek and potato and cook, stirring for 2 minutes.
- Add the stock and simmer, uncovered, for 10 minutes
- Add the zucchini and beans and simmer for a further 3 minutes or until tender.
- Taste and season with salt if needed.
- Add the beef.
- Remove from heat.
- Set aside for 1-2 minutes.
- Ladle the soup into a serving bowl.
- Add the pesto.
- Serve.
Nutrition Facts : Calories 547.6, Fat 25.3, SaturatedFat 9.9, Cholesterol 70, Sodium 1280.2, Carbohydrate 53, Fiber 10.3, Sugar 7.7, Protein 29.8
POTATO AND PESTO SOUP
This is SO easy and tastes SO good. Impressive enough to serve company. If I remember correctly I got this in a Pillsbury cookbooklet.
Provided by Michelle S.
Categories Potato
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, combine butter, spices and broth.
- Bring to a boil.
- Stir in milk and potato flakes.
- Return to boiling.
- Reduce heat and simmer 5 minutes, stirring constantly.
- Spoon soup into bowls and top with a scant tablespoon of pesto.
- Swirl.
- Serve immediately.
Nutrition Facts : Calories 181.3, Fat 9, SaturatedFat 5.4, Cholesterol 27.3, Sodium 483.7, Carbohydrate 17.6, Fiber 1, Sugar 0.9, Protein 7.7
POTATO SOUP WITH GROUND BEEF
Warm and hearty comfort food. My family of 9, (yes, 9) loves this potato soup with ground beef. One of the few meals the entire family can agree upon and fits within our food allergies. Great on a cold day.
Provided by Robert
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Cook and stir ground beef in a pot over medium-high heat until slightly browned, about 5 minutes. Stir in flour.
- While meat is browning, rinse starch from potatoes and keep in water until needed.
- Remove browned meat to a plate, discarding fat. Place butter in the pot along with celery and onion. Cook over medium-high heat until onion is soft and translucent, 5 to 7 minutes. Add potatoes, heavy cream, milk, and water. Cook at a low simmer until all liquid is slightly thick and potatoes are soft, 45 minutes to 1 hour. Season with fennel seeds, salt, and pepper. Top with Cheddar cheese.
Nutrition Facts : Calories 775.8 calories, Carbohydrate 44.6 g, Cholesterol 210.2 mg, Fat 54.4 g, Fiber 4.7 g, Protein 28.6 g, SaturatedFat 30.6 g, Sodium 260.5 mg, Sugar 4.2 g
BASIL POTATO SOUP
Make and share this Basil Potato Soup recipe from Food.com.
Provided by Zetty66
Categories Low Protein
Time 1h
Yield 1 sidedish, 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook onion and mushrooms in hot oil over medium-high heat until onion is tender and light brown.
- Add potatoes, beef broth, and chicken broth. Bring to boiling. Reduce heat, cover, and simmer about 30 minutes or until potatoes are tender.
- Mix buttermilk and cornstarch in a small bowl. Stir into broth mixture.
- Stir in bacon and basil.
- Cook and stir until thickened and bubbly.
- Top each serving with sour cream or yogurt and garnish with basil if desired.
Nutrition Facts : Calories 227.3, Fat 4.4, SaturatedFat 1.5, Cholesterol 9.5, Sodium 448.2, Carbohydrate 39.1, Fiber 4.8, Sugar 3.9, Protein 9.4
SPRING VEGETABLE SOUP WITH BASIL PESTO
A former magazine cover star, this satisfying soup is special enough for entertaining and easy enough to size down
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Snack, Soup, Supper
Time 25m
Number Of Ingredients 13
Steps:
- Heat the oil, then fry the leek until softened. Add the green beans and courgette, then pour in the stock and season to taste. Cover and simmer for 5 mins.
- Meanwhile, make the pesto: put the basil, garlic, nuts, Parmesan, oil and ½ tsp salt in a food processor, then blitz until smooth.
- Stir the tomatoes, cannellini beans and vermicelli into the soup pan, then simmer for 5 mins more until the veg are just tender. The soup and pesto can now be chilled for up to a day.
- Reheat the soup, if necessary, then stir in half the pesto. Ladle into bowls and serve with the rest of the pesto spooned on top. Eat with chunks of crusty bread.
Nutrition Facts : Calories 594 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 19 grams sugar, Fiber 16 grams fiber, Protein 27 grams protein, Sodium 2.35 milligram of sodium
POTATO AND PESTO SOUP
There is only one word to describe this soup and that word would be YUM! My Fiance made this for me on our second date and he has just now decided to give me the recipe and let me share it with all of you. I hope you enjoy it, it took allot to get it from him!
Provided by MizEmerilLagasse
Categories Pasta Shells
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To make the pesto sauce, put all of the ingredients in a blender or food processor and process for 2 minutes, or blend together by hand.
- Finely chop the bacon, potatoes, and onions.
- Sauté the bacon in a large pan over medium heat for 4 minutes.
- Add the butter, potatoes, and onions and cook for 12 minutes, stirring constantly.
- Add the stock and the milk to the pan and bring to a boil.
- Simmer for 10 minutes.
- Add the pasta and simmer for 12-14 minutes more. Blend in the cream and simmer for 5 minutes.
- Add the parsley and 2 tablespoons of the pesto.
- Transfer to your serving bowls and top with parmesan cheese and a side of garlic bread.
Nutrition Facts : Calories 1199.5, Fat 94.5, SaturatedFat 29.8, Cholesterol 127.9, Sodium 814.2, Carbohydrate 63.6, Fiber 6.1, Sugar 9.7, Protein 30.2
EASY ROASTED TOMATO PESTO SOUP
I made this up and was so pleased at how good and easy to prepare it was, I wanted to share it. You can mix the variety of tomatoes you use. If all you have is hot house tomatoes, roasting them is a great way to bring out some flavor. You can adjust the amount of garlic, but more is better. I used prepared basil pesto sauce, but you can use your own. You can use any heart healthy oil.
Provided by IrishHeart
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Line a cookie sheet with parchment paper.
- Slice tomatoes and onions into wedges.
- Peel garlic cloves.
- Place tomatoes, onion, and garlic on the cookie sheet. Drizzle with oil and roast for 30-35 minutes.
- Remove from oven and puree in a food processor or blender in batches. Add to a soup pot.
- Pour in vegetable broth.
- Stir in pesto.
- Cook over low heat until heated through. About 20 minutes.
- Top with fresh basil cut into ribbons if desired.
Nutrition Facts : Calories 122.7, Fat 4.4, SaturatedFat 0.5, Sodium 23.8, Carbohydrate 19.9, Fiber 5.8, Sugar 12.6, Protein 4.3
THE BEST CLASSIC PESTO
Peppery, tangy, creamy, and fresh-tasting - this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli.
Provided by NicoleMcmom
Categories Pesto Sauce
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.
Nutrition Facts : Calories 354.9 calories, Carbohydrate 3.5 g, Cholesterol 8.8 mg, Fat 35.4 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 395 mg
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