Minestrone Col Pesto Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Borlotti, (or pinto) beans
1 lbs: Cannelloni, (or white) beans
1 medium: Red onion, 1/4 inch dice
2 medium: Zucchini, 1/4 inch rounds
4: Plum tomatoes, 1/2 inch
Dice,
4 Stalks: of celery, 1/4 inch
Slices,
2: Potatoes, peeled and halved
2: Leeks, cleaned and cut into
1/2 Inch: moons,
Salt and pepper to taste,
4 tbsp: Extra virgin olive oil,
6 ounce: Small shells pasta,
1/2 cup: Pesto,
Directions:
Soak beans separately overnight and drain.
In a large sauce pot, place both kinds of beans, onions, zucchini,
tomatoes, celery, potatoes, leeks and olive oil and cover by 1 inch
with cool water. Cover pot and bring to a boil. Lower heat and simmer
1 1/2 hours until beans are tender. Add pasta, turn heat to a boil
and cook until "al dente". Divide among bowls and top each bowl of
minestrone with a dollop of pesto.
Yield: 4 servings
MOLTO MARIO SHOW#MB5735
Source from luhu.jp
In a large sauce pot, place both kinds of beans, onions, zucchini,
tomatoes, celery, potatoes, leeks and olive oil and cover by 1 inch
with cool water. Cover pot and bring to a boil. Lower heat and simmer
1 1/2 hours until beans are tender. Add pasta, turn heat to a boil
and cook until "al dente". Divide among bowls and top each bowl of
minestrone with a dollop of pesto.
Yield: 4 servings
MOLTO MARIO SHOW#MB5735
Source from luhu.jp
Tags
Molto