NYT Cooking's Pasta Pesto Soup Recipe (But Vegetarian!) скачать в хорошем качестве

NYT Cooking's Pasta Pesto Soup Recipe (But Vegetarian!)

Today we're making the Pasta Pesto Soup With Turkey and Spinach recipe by Melissa Clark for NYT Cooking. However, we will be making it vegetarian by replacing the turkey with homemade seitan. This has five stars for a reason! Most soups take a long time to cook, but not this one. This is a quick and easy recipe that calls for simple ingredients, and as you'll see, it's perfect for substituting in whatever you have on hand. Here is my easy homemade seitan recipe:    • How to Make Homemade Seitan | High-Protein...   And here is my homemade pesto recipe:    • How to Make Basil Pesto | Easy Recipe!   Ingredients: 2 tablespoons extra-virgin olive oil 1 onion, chopped ¼ teaspoon crushed red pepper (or MORE!) salt, to taste ½ pound seitan, cubed or ground ½ cup pesto, store-bought or homemade 1 quart vegan chicken broth, or vegetable broth 1 cup pasta 5 ounces baby spinach or kale 1 lemon Thank you so much for watching! Subscribe for more simple vegetarian recipes. If I can make it, so can you. Hang out with me on Instagram:   / xtinecuisine_   And TikTok too:   / xtinecuisine   xoxo, xtine