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Classic Minestrone Soup Con Pesto Alla GenoveseRecipe : Classic Minestrone Soup Con Pesto Alla Genovese
Procedure :
3 tablespoons Olive oil 2 Onions -- diced 2 Carrots -- chopped 2 Leeks -- whites only chopped 2 Stalks celery -- chopped 2 Potatoes -- diced 1 cup Dry beans -- soaked and cooked but still hard 1 Large eggplant -- skinned and diced 2 cups Hot chicken broth 4 cups Boiling water Salt and pepper 2 Tomatoes -- diced 1 1/2 cups Cabbage -- diced 1 1/2 cups Spinach -- diced 1 1/2 cups Zucchini -- diced 3/4 cup Pasta -- raw 3 tablespoons Pesto -- heaping -----PESTO----- 1 1/2 cups Fresh basil leaves 1 Garlic clove Parmesan or romano cheese 3 tablespoons Pine nuts or walnuts 1/2 cup Olive oil In olive oil saute till soft onions, leeks, carrots, celery, and potatoes.= Add dry beans, eggplant and cook down. Add chicken broth, water, salt,= pepper, tomatoes and cook for about 1 hour covered. Add cabbage, spinach, zucchini. Add pasta. If too thick add more chicken broth. When done add pesto sauce. Courtesy of Ciao Italia cookbook. |
