Classic Minestrone Soup Con Pesto Alla Genove Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
3 tbsp: 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 cup: Hot chicken broth,
4 cup: Boiling water,
Salt and pepper,
2: Tomatoes, diced
1 1/2 cup: Cabbage, diced
1 1/2 cup: Spinach, diced
1 1/2 cup: Zucchini, diced
3/4 cup: Pasta, raw
3 tbsp: Pesto, heaping
PESTO
1 1/2 cup: Fresh basil leaves,
1: Garlic clove,
Parmesan or romano cheese,
3 tbsp: Pine nuts or walnuts,
1/2 cup: Olive oil,
Directions:
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@WOLFENET.COM
(ALAN BURGSTAHLER) On 19 DEC 1995 182142 -0700
Source from luhu.jp
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@WOLFENET.COM
(ALAN BURGSTAHLER) On 19 DEC 1995 182142 -0700
Source from luhu.jp