Root Vegetable Soup with Parsley Pesto

Name: Root Vegetable Soup with Parsley Pesto
Yield: 4
Ingredients: 2 tablespoons butter; 8 cloves garlic, peeled; 5 cups peeled and coarsely chopped root vegetables such as golden beets, Yukon gold potatoes, rutabagas, celery roots, parsnips and/or carrots; 1 cup chopped onion; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 2 14 1/2 ounce cans reduced-sodium beef broth; 2 teaspoons prepared horseradish; 1 Recipe Parsley Pesto or purchased pesto; 4 ciabatta rolls, split and toasted; 1 cup coarsely chopped fresh flat-leaf Italian Parsley; 1/4 cup toasted pine nuts; 1/4 cup grated Parmesan cheese; 1 clove garlic; 2 tablespoons olive oil

Root Vegetable Soup with Parsley Pesto was pinched from <a href="http://www.bhg.com/recipe/root-vegetable-soup-with-parsley-pesto/" target="_blank">www.bhg.com.</a>

INGREDIENTS

•

2 tablespoons butter

•

8 cloves garlic, peeled

•

5 cups peeled and coarsely chopped root vegetables such as golden beets, Yukon gold potatoes, rutabagas, celery roots, parsnips and/or carrots

•

1 cup chopped onion

•

1/2 teaspoon salt

•

1/2 teaspoon ground black pepper

•

2 14 1/2 ounce cans reduced-sodium beef broth

•

2 teaspoons prepared horseradish

•

1 Recipe Parsley Pesto or purchased pesto

•

4 ciabatta rolls, split and toasted

•

1 cup coarsely chopped fresh flat-leaf Italian Parsley

•

1/4 cup toasted pine nuts

•

1/4 cup grated Parmesan cheese

•

1 clove garlic

•

2 tablespoons olive oil

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes