Classic Minestrone Soup Con Pesto Alla Genove
Yield
6 servingsPrep
25 minCook
1 hrsReady
2 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 2 |
onions
diced |
|
|
| 2 |
carrots
chopped |
|
|
| 2 |
leeks
whites only, chopped |
*
|
|
| 2 |
celery stalks
chopped |
|
|
| 2 |
potatoes
diced |
|
|
| 1 | cup |
beans, dried
soaked and cooked but still hard |
|
| 1 | large |
eggplant
skinned and diced |
*
|
| 2 | cups |
chicken broth
hot |
|
| 4 | cups |
water
boiling |
|
|
salt and black pepper
|
*
|
||
| 2 |
tomatoes
diced |
|
|
| 1 ½ | cups |
cabbage
diced |
|
| 1 ½ | cups |
spinach
diced |
|
| 1 ½ | cups |
zucchini
diced |
|
| ¾ | cup |
pasta
raw |
*
|
| 3 | tablespoons |
basil pesto
heaping |
*
|
| pesto | |||
| 1 ½ | cups |
basil
fresh |
*
|
| 1 |
garlic cloves
|
|
|
|
Parmesan cheese
or romano |
*
|
||
| 3 | tablespoons |
pine nuts
or walnuts |
|
| ½ | cup |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 2 | each |
onions
diced |
|
| 2 | each |
carrots
chopped |
|
| 2 | each |
leeks
whites only, chopped |
*
|
| 2 | each |
celery stalks
chopped |
|
| 2 | each |
potatoes
diced |
|
| 237 | ml |
beans, dried
soaked and cooked but still hard |
|
| 1 | large |
eggplant
skinned and diced |
*
|
| 473 | ml |
chicken broth
hot |
|
| 946 | ml |
water
boiling |
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | each |
tomatoes
diced |
|
| 355 | ml |
cabbage
diced |
|
| 355 | ml |
spinach
diced |
|
| 355 | ml |
zucchini
diced |
|
| 177 | ml |
pasta
raw |
*
|
| 45 | ml |
basil pesto
heaping |
*
|
| pesto | |||
| 355 | ml |
basil
fresh |
*
|
| 1 | each |
garlic cloves
|
|
| 1 | x |
Parmesan cheese
or romano |
*
|
| 45 | ml |
pine nuts
or walnuts |
|
| 118 | ml |
olive oil
|
|
Directions
In olive oil, sauté until soft the 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.
Pesto Sauce: Blend together the basil, garlic, a dash of cheese, nuts, and olive oil.
