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Minestrone genovese (vegetable soup with pesto)
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| Artist: |
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| Categories: |
Herbs & Spices, Italian, Soups & Stews, Vegetarian, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1 1/3
| cup | Dried white kidney beans | | | -- soaked | | 8
| cup | Water | | 2
| large | Potatoes, diced | | 1/2
| lbs | Butternut squash, peeled & | | | -- diced | | 3
| large | Zucchini, chopped finely | | 1
| each | Tomato, peeled, seeded & | | | -- chopped | | 1/3
| lbs | Mushrooms, sliced | | 1
| each | Carrot, finely chopped | | 2
| each | Celery ribs, finely chopped | | 1
| large | Garlic clove, minced | | 1
| each | Yellow onion, finely sliced | | 1/3
| cup | Olive oil | | 1 1/2
| tsp | Coarse sea salt | | 1/2
| lbs | Tubular pasta | | 2
| tbsp | Pesto, see recipe | | | Olive oil |
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Procedures:
| 1 | Drain the beans & combine with the water in a dutch oven. | | 2 | Bring to a boil & cok at a high heat for 10 minutes. | | 3 | Reduce heat & simmer, covered, for another 5 minutes. | | 4 | Add the potatoes, squash, zucchini, tomato & mushrooms & cook over medium heat, stirring from time to time. | | 5 | After about 15 minutes, add the carrot, celery, garlic & onion. | | 6 | Simmer for another 15 minutes, stirring occasionally. | | 7 | Add the olive oil & salt. | | 8 | Continue simemring, pressing the beans & potatoes against the side of the pot to make the soup dense. | | 9 | After another 15 minutes cooking, add the pasta & simmer for 9 or 10 minutes until it is al dente. | | 10 | Just as the heat is turned off, stir in the pesto. | | 11 | Let the soup cool until it is tepid & serve it with drizzles of olive oil on top. |
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