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Classic Minestrone Soup Con Pesto Alla Genovese

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Submitted by bosssissy

YIELD

servings

PREP

15 min

COOK

60 min

READY

75 min

Ingredients

3 45
TABLESPOONS ML OLIVE OIL
2 2
EACH ONIONS
diced
2 2
EACH CARROTS
chopped
2 2
EACH LEEKS
whites only, chopped *
2 2
EACH CELERY STALKS
chopped
2 2
EACH POTATOES
diced
1 237
CUP ML BEANS, DRIED
soaked and cooked but still hard
1 1
LARGE LARGE EGGPLANT
skinned and diced *
2 473
CUPS ML CHICKEN BROTH
hot
4 946
CUPS ML WATER
boiling
1
X SALT AND BLACK PEPPER *
2 2
EACH TOMATOES
diced
1 ½ 355
CUPS ML CABBAGE
diced
1 ½ 355
CUPS ML SPINACH
diced
1 ½ 355
CUPS ML ZUCCHINI
diced
¾ 177
CUP ML PASTA
raw *
3 45
TABLESPOONS ML BASIL PESTO
heaping *
Pesto
1 ½ 355
CUPS ML BASIL
fresh *
1 1
CLOVE CLOVE GARLIC
1
X PARMESAN CHEESE
or romano cheese *
3 45
TABLESPOONS ML PINE NUTS
or walnuts
½ 118
CUP ML OLIVE OIL

Directions

In olive oil sauté until 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.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 791g (27.9 oz)
Amount per Serving
Calories 754 52% from fat
 % Daily Value *
Total Fat 44g 68%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 251mg 10%
Total Carbohydrate 25g 25%
Dietary Fiber 14g 56%
Sugars g
Protein 40g
Vitamin A 138% • Vitamin C 74%
Calcium 15% • Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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