Classic Minestrone Soup Con Pesto Alla Genovese

Category: Soups, Stews and Chili

Cuisine: American

Ready in 1 hour

Ingredients

Salt and pepper

1 c Dry beans

2 Potatoes diced

1 1/2 c Spinach diced

3/4 c Pasta raw

2 Onions diced

1 Large eggplant

2 Carrots chopped

2 Stalks celery chopped

3 tb olive oil

2 Leeks whites only chopped

2 c Hot chicken broth

1/2 c olive oil

1 Garlic

Parmesan or romano cheese

3 tb Pine nuts or walnuts

1 1/2 c Zucchini diced

1 1/2 c Fresh basil leaves

4 c Boiling water

2 Tomatoes diced

1 1/2 c Cabbage diced

3 tb Pesto heaping


Directions

In olive oil saute 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. Submitted By WA6AWD@WOLFENET.COM (ALAN BURGSTAHLER) On 19 DEC 1995 182142 -0700 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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