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How To make Classic Minestrone Soup Con Pesto Alla Genovese

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3 tablespoons Olive oil
2 Onions

diced
2 Carrots :

chopped
2 Leeks

whites only chopped
2 Stalks celery :

chopped
2 Potatoes

diced
1 cup Dry beans :

soaked and cooked
but still hard 1 Large eggplant

skinned and diced
2 cups Hot chicken broth
4 cups Boiling water
Salt and pepper 2 Tomatoes :

diced
1 1/2 cups Cabbage

diced
1 1/2 cups Spinach :

diced
1 1/2 cups Zucchini

diced
3/4 cup Pasta :

raw
3 tablespoons Pesto

heaping
:

PESTO----- 1 1/2 cups Fresh basil leaves
1 Garlic clove
Parmesan or romano cheese 3 tablespoons Pine nuts or walnuts
1/2 cup Olive oil
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.

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