Minestrone al pesto
1 servings
Ingredients
| Quantity | 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) | ||
| 1½ | 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 | ||
Directions
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.