Butterflies al pesto
Instructions
Chop carrots, potatoes, onion and seasoning in a saucepan with 3 tablespoons of olive oil.
Cover with a half liter of water and cook for 20 minutes.
Add the pesto and clean the beans whole.
When they become tender, add the paste and bring to boiling.
Withdrawn from the heat, sprinkle the soup with grated cheese, stir and let stand a few minutes before serving.
It is a soup from fresh and aromatic flavor.
No need to salt, since the pesto is flavorful but, if necessary, adjust according to your taste.
Ingredients and dosing for 4 persons
- 180 g of type paste butterflies
- 1 jar of "pesto alla genovese"
- 100 g of small green beans
- 2 potatoes
- 2 carrots
- 1 onion
- Grated cheese
- 3 tablespoons of olive oil
- Salt