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Classic Minestrone Soup Con Pesto Alla Genovese

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E
MineralsCopper, Natrium, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Olive oil

  2. 2 Onions - diced

  3. 2 Carrots - chopped

  4. 2 Leeks - whites only chopped

  5. 2 Celery - chopped

  6. 2 Potatoes - diced

  7. 1 cup 160g / 5.6oz Dry beans - soaked and cooked

  8. But still hard

  9. 1 Eggplant - skinned and diced (large)

  10. 2 cups 474ml Hot chicken broth

  11. 4 cups 948ml Boiling water

  12. Salt and pepper

  13. 2 Tomatoes - diced

  14. 1 1/2 cups 219g / 7.7oz Cabbage - diced

  15. 1 1/2 cups 219g / 7.7oz Spinach - diced

  16. 1 1/2 cups 219g / 7.7oz Zucchini - diced

  17. 3/4 cup 177ml Pasta - raw

  18. 3 tablespoons 45ml Pesto - heaping

  19. Pesto

  20. 1 1/2 cups 60g / 2.1oz Fresh basil leaves

  21. 1 Garlic clove

  22. Parmesan or Romano cheese

  23. 3 tablespoons 45ml Pine nuts or walnuts

  24. 1/2 cup 118ml Olive oil

Instructions Jump to Ingredients ↑

  1. In olive oil sauteetill 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.

  2. Courtesy of Ciao Italia cookbook.

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