- 2. Add the wine and cook for 5 minutes, over high heat. Add the broth and simmer 10-15 minutes, adding water if needed.
- 3. Puree the soup with a stick blender and allow to simmer for 5 more minutes.
4. In the meantime, make the pesto by processing the basil, olive oil, parmesan, garlic and pine nuts in a blender until creamy.
5. Serve the soup hot, topped with a generous swirl of pesto.
Products used in this Recipe: