Minestrone al Pesto
3 tablespoons olive oil
1 medium onion, chopped
6 cups low-salt chicken broth
2 carrots, peeled, cut into 1/2-inch-thick rounds
2 celery stalks, cut into 1/2-inch pieces
4 small red-skinned potatoes, quartered
1/2 pound green beans, trimmed, cut into 1-inch pieces
3 small zucchini, halved lengthwise, cut into 1/2-inch pieces
1 15-ounce can cannellini (white kidney beans), drained
2 tomatoes, peeled, crushed
2 cups fresh spinach leaves, chopped
6 tablespoons Classic Pesto
Freshly grated Parmesan cheese
Heat olive oil in heavy large pot over medium heat. Add onion and
saute until soft, about 4 minutes. Add broth and next 7 ingredients.
Increase heat to high and bring soup to boil. Reduce heat to
medium-low, partially cover pot, and simmer until potatoes are tender,
about 10 minutes.
Stir in spinach; simmer 3 minutes longer. Season soup to taste with
salt and pepper. Ladle soup into 6 bowls; garnish each with 1
tablespoon pesto. Serve, passing cheese separately. Makes 6 servings.
That's it!
http://www.CookiesFromItaly.com
Italian gourmet almond, fig, pistachio and sesame cookies baked and
shipped from our bakery in Italy to you; all natural, fresh, and baked
to order. Great Italian recipes!
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/