This week we have been enjoying Dad Caissie's pesto, made from the copious amounts of basil in his garden. Wednesday, Jay made tortellini with onions, peas, green beans, and broccoli and tossed everything with the pesto. It was a really satisfying dinner, particularly since I'd come off of an entire day of giving tests and answering "oh my gosh I'm going to fail help me" questions.Today I made mozzarella, cucumber, and red onion sandwiches and used the pesto as a spread. I like pesto in pasta but I love it on sandwiches. I served that with leftover vegetable soup from the night before. Thanks for the pesto, Dad. It's delicious.
The vegetable soup was really good this time. My veggie soups are hit or miss, so I'm recording this one for posterity.
Carb-loaded veggie soup
2 medium russet potatoes, diced
1 large carrot, sliced
2 leeks, chopped (white parts only)
large handful of split peas
10 cups veggie broth (I use water and bouillon, it's cheaper)
2 pinches dill weed
1 pinch thyme
3/4 can chickpeas
1 cup alphabet pasta, cooked
Combine everything put the last two ingredients in a crock pot. Cook on high for 5 hours. Add chickpeas, cook 1 more hour. Add pasta. Add salt and pepper to taste.
This makes a really leeky soup, which I love. If you're not a huge fan of leeks, leave one of them out (but that's a mistake if you ask me). Most people might pick potatoes OR pasta, but I say don't skimp on the good stuff. Plus, you can practice your spelling if you use alphabets. The secret of a really good veggie soup, I think, is the handful of split peas. They thicken the soup and give the broth a nice flavor. Normally I might add minced garlic and definitely a chopped celery stalk (I didn't have one). You can also sub cannellini for the chickpeas, or maybe even navy beans, but I think the chickpeas were really good this time, and they hold together better than cannellini.
