We tested another vegetarian recipe last night: an incredibly easy-to-make vegetable soup with edamame, zucchini, pasta and pesto. Sometimes we are so impressed with our own cooking that we stop after every few bites to say to each other, "This is really good! Don't you think this is good? Yeah, I think this is really good!" This was one of those meals.
We made some tiny tweaks to the original recipe, because we like our soups a little on the thick and hearty side. The pesto is key, so splurge on a good one. It's an easy way to make a simple meal more impressive. This was delicious and a great way to keep eating your veggies. Plus the edamame makes it rich in protein (so you get all the nutrients you need) and very satisfying. I definitely recommend trying it, especially if you're short on time (like we've been this week).
Hearty Vegetable Soup with Pesto
2 Tbs olive oil
1 small onion, chopped
2 cloves garlic, minced
1 small zucchini, chopped
2 cups shelled frozen edamame, thawed
3 cups vegetable broth
1 can crushed tomatoes
4 oz. whole grain macaroni, cooked al dente
8 Tbs. pesto (from a jar)
In a heavy-bottomed sauce pan, heat oil over medium heat. Add chopped onion and cook till softened, about five minutes. Then add garlic and zucchini and cook two minutes more. Add edamame, vegetable broth and tomatoes. Bring to a low boil, then reduce heat and simmer for 20 minutes or until edamame is tender. Throw in the macaroni, cook until heated through, about one more minute. Then serve it up in bowls and drizzle with pesto. We added a little Parmesan cheese on top as well and ate it with whole wheat crackers. Tasty and so easy.