Classic minestrone soup con pesto alla genovese

Yield: 1 Recipe

Measure Ingredient
3 tablespoons Olive oil
2 \N Onions, diced
2 \N Carrots, chopped
2 \N Leeks, whites only chopped
2 \N Stalks celery, chopped
2 \N Potatoes, diced
1 cup Dry beans soaked and cooked but still hard
1 \N Large eggplant skinned and diced
2 cups Hot chicken broth
4 cups Boiling water
\N \N Salt and pepper
2 \N Tomatoes, diced
1½ cup Cabbage, diced
1½ cup Spinach, diced
1½ cup Zucchini, diced
¾ cup Pasta, raw
3 tablespoons Pesto, heaping
1½ cup Fresh basil leaves
1 \N Garlic clove
\N \N Parmesan or romano cheese
3 tablespoons Pine nuts or walnuts
½ cup Olive oil

PESTO

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. Submitted By WA6AWD@... (ALAN BURGSTAHLER) On 19 DEC 1995 182142 -0700 File

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