Italian recipes

Classic Minestrone Soup Con Pesto Alla Genovese

Course : Italian
Serves: 1

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

3 tablespoons olive oil

2 medium Onions -- diced

2 medium carrots -- chopped

2 medium leeks -- whites only chopped

2 stalks celery -- chopped

2 medium 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

1 teaspoon salt and pepper

2 medium 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 clove garlic

1/2 cup parmesan or Romano cheese

3 tablespoons pine nuts or walnuts

1/2 cup olive oil

Preparation / Directions:

In olive oil sauté‚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 covered. 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

Ingredients:

Preparation / Directions:

More Italian Recipes