Elbows Recipes

Vegetable Soup with Pumpkin Seed Pesto

Course: Main Dish
Servings: Makes 8 Servings
Prep Time: 30 minutes
Cooking Time: 2 hours
Total Time: 2 hours, 30 minutes

By: This Cookin Dad

Made with

Dreamfields^®
Elbows

Ingredients

1 box Dreamfields Elbows

Vegetable Broth (See note):

1 gallon frozen vegetable scraps peels, tops, roots, etc.
12 cups water
2 teaspoons kosher salt
1 tablespoon peppercorns

Pesto

1 cup carrot tops packed
1/4 cup roasted pumpkin seeds unsalted
1/4 cup olive oil plus 2 tablespoons
1/3 cup Parmesan cheese grated

For Topping

salt
pepper
shredded and thinly sliced vegetables radishes, carrots, cabbage, cilantro, green onions, etc.)

Directions

To make vegetable broth, in large stock pot or Dutch oven, combine vegetable scraps, water, 2 teaspoons kosher salt, and the peppercorns. Bring to boil. Reduce heat to low; simmer 2 hours. Strain and reserve broth.
Meanwhile, to make Carrot Top and Pumpkin Seed Pesto, combine carrot tops and pumpkin seeds in food processor; chop completely. Slowly drizzle in olive oil; process until all of oil is incorporated. Add cheese and season with salt and pepper, as desired. Process until smooth.
To serve, prepare pasta according to package directions. Divide pasta among 8 bowls. Pour 1 cup hot vegetable broth over pasta. Top with 1 tablespoon pesto. Garnish with desired vegetables.

(1/8 of recipe prepared with 1/4 cup sliced radishes, 1/2 cup shredded carrots, 1/4 cup shredded red cabbage, 1 sliced green onion, 1/4 cup chopped cilantro):

Note: 8 cups low-sodium vegetable broth, heated, can be substituted for the homemade vegetable broth.