Hearty Tomato Soup with Pesto

 

 

1 onion, chopped

2 cloves of garlic, minced or pressed

1 28-ounce can or carton of tomatoes ( a little more or less is fine)

3 large carrots, peeled and chopped

2 C water

1 tsp dried oregano

1 can chickpeas, drained and rinsed

 

Put all ingredients except chickpeas into heavy pot with a lid. Simmer until carrots are soft. For a smooth soup, use an immersion blender or food processor to puree. Or, soup can remain chunky. Add chickpeas and heat. Serve each bowl garnished with pesto.

 

1 C chopped leeks (or white onion)

1 C vegetable broth (split)

1 large clove garlic

1 cup basil leaves

1/3 C walnuts or pine nuts

Salt & pepper

 

Put leeks or onion and 1/2 C vegetable broth in small pan over medium heat, cooking several minutes until leeks soften. Add garlic for a few minutes. Place leek-garlic mixture and all other ingredients except for remaining broth into food processor. Blend well, scraping down the sides and adding the broth slowly as needed to achieve desired consistency.