Vegetarian Pesto Soup Recipe from Italy

Ingredients

• 1/2 cup of chopped tomato
• 1/3 cup of finely chopped onion
• 1 small clove of garlic, chopped
• 1/2 cup of shredded carrot
• 1/2 cup of shredded beet
• 1/4 cup of pine nuts
• 3/4 cup of fresh basil, loosely packed
• 2 tbsp of Bragg Liquid Aminos
• 1 tbsp of raw apple cider vinegar (optional)
• 2 to 3 cups of water or as necessary
• Fresh basil leaves for garnish (optional)