Minestrone verde al pesto
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sliced onions |
| 3 | tablespoons | Olive oil |
| 2 | cups | Shelled Lima beans; fresh or frozen |
| 6 | cups | Boiling water |
| 1 | teaspoon | Salt |
| 1 | cup | Shelled green peas; fresh or frozen |
| 2 | pounds | Fresh spinach -or- |
| 2 | packs | (10-oz) frozen spinach; thawed |
| 1 | Strip blanched bacon; minced | |
| 2 | Cloves garlic | |
| 12 | Fresh basil leaves | |
| 3 | tablespoons | Fresh parsley |
| 2 | Egg yolks | |
| ½ | cup | Grated Parmesan cheese |
| ⅓ | cup | Olive oil |
Directions
SOUP
PESTO
1. Saute onions in olive oil until tender, about 10 minutes.
2. Add lima beans to boiling salted water and boil uncovered; just before they are tender, add peas and spinach so that all 3 finish cooking together.
3. Add onions to soup and continue cooking for another minute. Puree.
4. Stir a cupful into PESTO by driblets. Add remainder by ladlesful, stirring continually. (You may serve the SOUP and PESTO separately and allow each person to blend to his own taste.) PESTO: 1. Process bacon, garlic, basil, parsley, egg yolks, and cheese in food processor until you have a thick mass.
2. Add oil by droplets. Note: You may do all this by hand using a mortar and pestle.
GENOA
S.E. BELMONT, PORTLAND.
WINE: PUNT E MES
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .