![[WetLeather]](/images/smallwet2.gif)
| Name: | Minestrone with Pesto | Contributor: | Carol Golding |
|---|---|---|---|
| Description: | AnneDwife's Minestrone Soup | Posted: | 1998-10-27 |
| Key words: | minestrone, pesto | Category: | Soups |
| ID: | 76 | Updated: | 2006-04-02 14:22:11 |
| 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 Pesto: 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. PESTO: 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. Serves 10+ |
||
| Equipment: | |||