Roasted Vegetable Fagioli With Winter Pesto Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
SOUP
1: White Onion, peeled and
3/4 tsp: Pepper, Freshly Ground --
Minced,
Plus more to taste,
2 Cloves: Garlic, peeled and
2: Carrots, peeled and diced
Minced,
1: Celery Root, peeled and
1 tsp: Olive Oil,
Diced,
1 cup: White Fagioli Beans, Soaked
1: Turnip, peeled and diced
Overnight, drained
1/2 lbs: Dried Fusilli, (Or Similar
8 cup: Vegetable Broth,
Pasta),
1 tsp: Kosher Salt, plus more to
1 tbsp: Sherry Vinegar,
Taste,
PESTO
3 tbsp: Fresh Sage, minced
Tomatoes,
3 tbsp: Fresh Rosemary, minced
1/4 tsp: Capers,
3 Clove: Garlic, Roasted --
2 tbsp: Parmesan Cheese, freshly
Peeled,
Grated,
2: Oil-Packed Sundried,
Directions:
1. Combine the onion, garlic, and olive oil in a large soup pot over
medium-low heat and cook until tender, about 5 mins. Add the beans and
broth. Season with salt and pepper and simmer until beans are almost
tender, about 1 hour. 2. When the beans are tender, add the carrots,
celery root, and turnip and continue simmering until vegetables are
barely tender, about 10 mins. Add the fusilli and simmer until pasta
is tender. Stir in the vinegar and adjust the seasoning with
additional salt and pepper. 3. While the soup is cooking, make the
pesto. Combine the sage, rosemary, garlic, tomatoes, and capers in a
blender or use a mortar and pestle to make a paste. Set aside. 4.
Ladle the soup into 4 large bowls. Swirl a spoonful of pesto into
each bowl, sprinkle with Parmesan cheese, and serve immediately.
Serves 8 as a first course or 4 as a main dish.
Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X
From: Dan Klepach Date: 10-10-95 (13:20) (159)
Fido: Cooking
Source from luhu.jp
medium-low heat and cook until tender, about 5 mins. Add the beans and
broth. Season with salt and pepper and simmer until beans are almost
tender, about 1 hour. 2. When the beans are tender, add the carrots,
celery root, and turnip and continue simmering until vegetables are
barely tender, about 10 mins. Add the fusilli and simmer until pasta
is tender. Stir in the vinegar and adjust the seasoning with
additional salt and pepper. 3. While the soup is cooking, make the
pesto. Combine the sage, rosemary, garlic, tomatoes, and capers in a
blender or use a mortar and pestle to make a paste. Set aside. 4.
Ladle the soup into 4 large bowls. Swirl a spoonful of pesto into
each bowl, sprinkle with Parmesan cheese, and serve immediately.
Serves 8 as a first course or 4 as a main dish.
Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X
From: Dan Klepach Date: 10-10-95 (13:20) (159)
Fido: Cooking
Source from luhu.jp