Minestrone al pesto

Yield: 1 servings

Measure Ingredient
1 tablespoon Olive oil
1 small Onion chopped
1 Celery stalk; sliced
2 Carrots
2 cups Peeled and cubed winter squash; (butternut or
; buttercup)
2 cups cooked beans; (great northern,
; chickpea or pinto)
4 Fresh sage leaves or 1/2 teaspoon dried
Sea salt and fresh ground pepper to taste
1 cup Italian parsley; (leaves only)
2 smalls Or 1 large clove garlic; minced
¼ cup Walnuts
⅓ cup Best quality olive oil
Salt and pepper to taste

SOUP

PESTO INGREDIENTS

In a heavy saucepan (3 quart), saute onion in oil with pinch of salt for 2 minutes. Add remaining vegetables plus sage and cook for 10 minutes more over medium heat. You may add a tablespoon of water if needed. Add beans and 5 cups of water, bring to a boil over high heat. Cover and gently simmer 20 to 30 minutes or until squash falls apart when pressed with a spoon. Season with salt and pepper.

Meanwhile, wash and dry parsley, mince garlic, then combine pesto ingredients in a blender or processor. Puree and check for seasoning.

Serve one tablespoon of pesto over each bowl of soup.

S: 8 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9205 Converted by MM_Buster v2.0l.

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