Pesto & Veggie Soup

Step 1

Peel the carrots. Slice into quarters lengthwise, then dice.

Step 2

Heat the chicken broth in a pot on medium heat (or use a bouillon cube with hot water). Add the pesto & a generous drizzle of olive oil. Stir together.

Step 3

Add the carrots to the broth & simmer for 3-5 min.

Step 4

Add the pasta & cook for 7-8 min.

Step 5

Meanwhile, make the garlic croutons. Break the bread into bite-sized pieces. Heat a drizzle of olive oil in a pan over medium heat. Grate the garlic into the pan & add the bread. Stir & cook for 3-4 min until the bread is toasted & crispy. Remove from heat & set aside.

Step 6

Add the frozen peas to the soup & cook for 1-2 min.

Step 7

Serve the soup. Season to taste with salt & pepper. Top with the garlic croutons & enjoy!