Courgette and Pasta Soup

3 Jul

A perfect summer soup making the most of crunchy young courgettes, which we have by the basket load, and fresh basil. The essential ingredient is freshly made pesto sauce. To this winning combination I normally add big pasta shapes to make a meal out of it.

Serves 4 Prep 7min Cook 10-15 min
* 1 tbsp olive oil
* pinch each of sea salt and cracked black pepper, or to taste
* 1 medium onion finely minced
* 3 garlic cloves, crushed
* 2 handfuls of large pasta shapes such as Conchiglie or Lumache
* 1 litre home-made stock
* 3-6 green courgettes (depending on the size) diced
* 1 large ripe tomatoe, cored and roughly chopped.
* Handful basil, shredded
* 3 tbsp home-made pesto sauce

Heat the oil in a heavy pan and gently fry the onion and garlic with the salt and pepper until soft, add stock and pasta, cover and simmer 8-15mins depending on the variety of pasta. 5 minutes before the pasta is cooked add the courgettes, tomato and half the shredded basil continue cooking until the pasta and courgettes are only just cooked. Remove from the heat stir in the pesto and remaining basil, check seasoning and serve immediately.

Cook’s TIP if not adding pasta use a little less stock e.g 750ml and if using fresh pasta add the courgettes at the same time or even before.

Gardener TIP
Courgettes are vigorous producers, at their peak sometimes 5-6 courgettes per day per plant, scary stuff. To avoid a glut of courgettes stagger sowing, aiming for 2 plants per month April-July, and harvest courgettes when they are small, they not only taste better but will reduce the feeling of a glut.


This recipe was originally posted on www.masdudiable.com  3/07/2006 now updated

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