Gaelic Garlic Soup with Tomato Pesto

Our recipes are tasted and tested by quilters!

This recipe makes a ton of soup. Serve it for several dinners with crusty bread and you can spend that kitchen time sewing instead!

1-16oz. can whole tomatoes
1-16oz. can tomato juice
6 T. olive oil
2 cloves garlic, chopped
1 C. carrots, sliced
1 C. potatoes, chunked
1 t. dried basil
1/2 C. peas or green beans (frozen is okay)
1 small zucchini, sliced
1/2 C. cabbage, shredded
1 C. broken and cooked flat noodles, linguine or tortellini
1½ quarts water
salt and pepper to taste

Tomato Pesto:
6 oz. can tomato paste
10 cloves garlic, chopped
3/4 C. grated Asiago or Parmesan cheese
1/3 C. pure olive oil
1/4 C. dried basil

Start soup by slowly sautéing onions and garlic in olive oil until translucent. Add water, tomato juice, tomatoes (crush slightly) and vegetables. Bring to boil, lower heat and cook until all vegetables are tender. Add noodles.

Pesto: Add garlic and basil to tomato paste. Mix in cheese and olive oil. Mix well. Will keep in refrigerator for a month. Add a dollop of pesto to each bowl of soup at serving time.

Previous recipes:

Spinach Strudel
Plum Crisp