Minestrone Genovese ( Vegetable Soup With Pesto ) Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
1 1/3 cup: dried white kidney beans, - soaked,
8 cup: water,
2 large: potatoes, diced,
1/2 lb: butternut squash, peeled & - diced,
3 large: zucchini, chopped finely,
1: tomato, peeled, seeded & - chopped,
1/3 lb: mushrooms, sliced,
1: carrot, finely chopped,
2: celery ribs, finely chopped,
1 large: garlic clove, minced,
1: yellow onion, finely sliced,
1/3 cup: olive oil,
1 1/2 teaspoon: coarse sea salt,
1/2 lb: tubular pasta,
2 tablespoon: pesto, see recipe,
1: olive oil,
Directions:
Drain the beans & combine with the water in a Dutch oven. Bring to a
boil & cok at a high heat for 10 minutes. Reduce heat & simmer,
covered, for another 5 minutes.
Add the potatoes, squash, zucchini, tomato & mushrooms & cook over
medium heat, stirring from time to time. After about 15 minutes, add
the carrot, celery, garlic & onion. Simmer for another 15 minutes,
stirring occasionally. Add the olive oil & salt. Continue
simemring, pressing the beans & potatoes against the side of the pot
to make the soup dense. After another 15 minutes cooking, add the
pasta & simmer for 9 or 10 minutes until it is al dente. Just as the
heat is turned off, stir in the pesto. Let the soup cool until it is
tepid & serve it with drizzles of olive oil on top.
From: Carol Katz Date: 03 Feb 96
Yield: 6 servings
Source from luhu.jp
boil & cok at a high heat for 10 minutes. Reduce heat & simmer,
covered, for another 5 minutes.
Add the potatoes, squash, zucchini, tomato & mushrooms & cook over
medium heat, stirring from time to time. After about 15 minutes, add
the carrot, celery, garlic & onion. Simmer for another 15 minutes,
stirring occasionally. Add the olive oil & salt. Continue
simemring, pressing the beans & potatoes against the side of the pot
to make the soup dense. After another 15 minutes cooking, add the
pasta & simmer for 9 or 10 minutes until it is al dente. Just as the
heat is turned off, stir in the pesto. Let the soup cool until it is
tepid & serve it with drizzles of olive oil on top.
From: Carol Katz Date: 03 Feb 96
Yield: 6 servings
Source from luhu.jp