|Name:||Minestrone with Pesto||Contributor:||Carol Golding|
|Description:||AnneDwife's Minestrone Soup||Posted:||1998-10-27|
|Key words:||minestrone, pesto||Category:||Soups|
|Ingredients:||1 c dried white navy beans
2 cans (15 oz) chicken broth
2 tsp salt
1 small head cabbage, cored, quartered & thinly sliced
4 large carrots, pared & sliced 1/4"-1/2" rounds
2 medium potatoes, peeled & cut into 1/2" cubes
1 can (16 oz) tomatoes
2 medium onions, thinly sliced
1/4 c oil
1 stalk celery, thinly sliced
2 zucchini, cut in 1/4" rounds
1 large fresh tomato, peeled & cut in 1/2" cubes
1/4 tsp pepper
1/4 c parsley
1 c broken thin spaghetti
1/4 c soft butter
1/4 c grated parmesan cheese
1/2 c chopped parsley
1 clove garlic, crushed
1 tsp dried basil
1/2 tsp dried marjoram
1/4 c olive oil
1/4 c chopped pinenuts or walnuts
|Preparation:||The day before, in a bowl, cover beans with cold water overnight.
Next day, drain. Turn chicken broth into a 1-quart measure; add water to make 1
quart. Pour into 8-quart kettle with 2 more quarts water, 2 teaspoons salt and
the beans. Bring to boiling; reduce heat and simmer covered, 1 hour.
Add cabbage, carrots and potatoes to the soup with canned tomatoes. Cover and cook 1/2 hour longer.
In 1/4 cup oil, saute onions about 5 minutes. Add celery, zucchini, cubed tomato and crushed garlic to onions with 1/2 teaspoons of salt and the pepper. Cook slowly uncovered, stirring occasionally, 20 minutes.
Add vegetable mixture to bean mixture with parsley and spaghetti. Cook slowly 30 minutes.
Cream ingredients in bowl with spoon or with mortar and pestle. Blend
butter with parmesan, parsley, garlic, basil and marjoram. Gradually add oil, beating constantly. Add pinenuts; mix well.
|Notes:||Serve soup hot, topped with a spoonful of the pesto sauce. In hot weather,
serve the soup cold, without the pesto.