I'm a fan of tomato - tomato soup, tomato juice, sun-dried tomatoes. <3<3<3 There's a tomato-pesto soup I enjoyed at this Mediterranean restaurant, and I told myself I could figure out how to make something like it. Now I'm not at all a great cook and most of my recipes are formed by improvisation an estimation, so you might not want to trust me completely with this one. ;) I just know I like how it turned out.
Not an amazing photo, but it brightens up the entry, more or less. :p
- Chicken stock (or chicken cubes)
- Tomato paste
- Various vegetables, diced
- Red beans or lentils
- Pesto sauce - you can find my recipe for pesto here
- Chicken flakes - you can use the leftover chicken from last night's dinner.
- Boil the veggies and beans until soft - not mushy, but just sufficiently soft as to be edible. Of course it shouldn't take a genius to know that harder ingredients like beans and carrots take much longer. Set aside.
- Combine water and chicken stock / chicken cubes, stir in the tomato paste and bring to a boil. You would like to put enough tomato paste to make it slightly opaque (not transparent).
- Throw in the veggies and chicken flakes. Cover and simmer.
- Serve in bowls. Swirl each bowlful with a teaspoon or two of pesto.
- Top with black pepper, additional olive oil or cream if desired. You can float a few pieces of penne (like I did), potato chips or a sprig of parsley or basil.