Pesto Soup Ingredients
2 medium onions finely diced
2 medium potatoes peeled and diced to about 1/2 in.
1/4 cup of brown rice (I mix a little wild rice in for flavor)
1/4 cup medium barley
1/4 cup Orzo (small rice sized pasta)
1/4 cup Quinoa
2 med. Zucchini quartered lengthwise and sliced in 1/2" pieces
1/2 cup shredded carrots
2 32-oz containers of vegetable broth
4 cups of water
2 Tablespoons olive oil
1 jar Classico Pesto sauce
1 28-oz can of petite and diced tomatoes
I purchased all the above ingredients at Wal-Mart
In a large pot sauté the onions in the olive oil over low heat until they are translucent, then add the rice, quinoa, barley, orzo, and the jar of pesto sauce and continue stirring for about five minutes. Then add the broth and the water and bring to a boil, lower the heat and simmer for twenty five minutes. Add the potatoes, carrots, zucchini, and the can of diced tomatoes. Then continue simmering for another twenty minutes. Salt and pepper to suit.
The Barley and the Orzo contain Gluten and could be replaced with more Quinoa or rice noodles of some sort.
You'll note that I use 2 parts broth to one part water. This is simply
for economy; you can use any combination from
all water to all broth according to your taste or whatever you have on hand. The broth does add richness.