Hearty Tomato Soup with Pesto
This soup is fast to make and very satisfying. The pesto adds both color and flavor. Serve with a side salad or cooked greens and some bread.
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.