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Classic Minestrone Soup Con Pesto Alla Genovese Recipe




Ingredients


Recipe Info
Category : Beans Grain
Rating : 0
Contributor :
Print Recipe
Directions

3 tablespoons 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 cups Hot chicken broth

4 cups Boiling water

Salt and pepper 2 Tomatoes -- diced

1 1/2 cups Cabbage -- diced

1 1/2 cups Spinach -- diced

1 1/2 cups Zucchini -- diced

3/4 cup Pasta -- raw

3 tablespoons Pesto -- heaping

-----PESTO----- 1 1/2 cups Fresh basil leaves

1 Garlic clove

Parmesan or romano cheese 3 tablespoons 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 covere d. Add cabbage, spinach, zucchini. Add pasta. If too thick add more chicken broth. When done add pesto sauce.

Courtesy of Ciao Italia cookbook.



Classic Minestrone Soup Con Pesto Alla Genovese Recipe





 
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