• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Minestrone with Pesto

  • 20minutes
  • 600calories

Add to MenuAdd to Calendar

Source: www.goodhousekeeping.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounce(s) dried Great Northern beans , about 1 1/3 cups

  2. 2 tablespoon(s) olive oil

  3. 3 medium carrots , sliced

  4. 2 stalk(s)

  5. celery , sliced

  6. 1 large onion , diced

  7. 2 ounce(s) pancetta or bacon , sliced, diced

  8. 1 pound(s) all-purpose potatoes , peeled and cut into 1/2-inch cubes

  9. 2 medium (8 ounces each) zucchini , each cut lengthwise into quarters, then crosswise into 1/4-inch pieces

  10. 1/2 medium (1 pound)

  11. head savoy cabbage , sliced to equal 4 cups

  12. 1 large garlic clove , crushed with garlic press

  13. 2 can(s) (14 1/2 ounces)

  14. chicken broth , (or 3 1/2 cups homemade chicken broth)

  15. 1 can(s) (14 1/2 ounces)

  16. diced tomatoes

  17. 1/2 teaspoon(s) salt

  18. Pesto , (see direction step 8 below), or 1/2 cup prepared pesto

Instructions Jump to Ingredients ↑

  1. Rinse beans under cold water and discard any stones or shriveled beans. In large bowl, place beans and 6 cups water. Allow to stand at room temperature overnight. (Or, in 4-quart saucepan over high heat, heat beans and 6 cups water to boiling; cook 2 minutes. Remove from heat; cover and let stand 1 hour.) Drain and rinse beans.

  2. In 4-quart saucepan over high heat, heat beans and enough water to cover by 2 inches to boiling. Reduce heat to low; cover and simmer 40 minutes to 1 hour until beans are tender, stirring occasionally. Drain beans.

  3. While beans are cooking, in 5-quart Dutch oven, heat olive oil over medium-high heat. Add carrots, celery, onion, and pancetta; cook 10 minutes or until onions begin to brown, stirring occasionally.

  4. Add potatoes, zucchini, cabbage, and garlic; cook, stirring constantly, until cabbage wilts.

  5. Add chicken broth, tomatoes with their juice, and 1 cup water; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes or until vegetables are tender.

  6. In blender or food processor with knife blade attached, blend 1/2 cup beans with 1 cup soup until pureed. Stir salt, bean puree, and remaining beans into soup; heat to boiling. Reduce heat to low; cover and simmer 10 minutes.

  7. Meanwhile, prepare Pesto. Serve soup with Pesto.

  8. PESTO: In blender at high speed, blend 2/3 cup packed fresh basil leaves, 1/4 cup grated Parmesan cheese, 1/4 cup olive oil, 1 tablespoon water, and 1/4 teaspoon salt until smooth.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback