Classic Minestrone Soup Con Pesto Alla Genove
soups
3 tablespoon 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 s; till hard
1 large eggplant skinned and diced
2 cup hot chicken broth
4 cup boiling water
1 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 tablespoon pesto, heaping
----PESTO----
1 1/2 cup fresh basil leaves
1 garlic clove
1 parmesan or romano cheese
3 tablespoon pine nuts or walnuts
1/2 cup olive oil
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
Yield: 1 recipe
