freezing rustic minestrone soup

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* Exported from MasterCook *

 

Rustic Minestrone Soup

 

Recipe By :Vegetarian Delights CD

Serving Size : 6 Preparation Time :1:30

Categories : Appetizer Freezing

Illustrated Main Course

 

Amount Measure Ingredient -- Preparation Method

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7 ounces red kidney beans

7 ounces white kidney beans

salt and pepper

7 ounces french beans

2 medium zucchini

2 medium potatoes

2 medium carrots

7 ounces fresh or frozen green peas

fresh parmesan cheese -- for serving

TOMATO PESTO:

2 tomatoes

generous amount fresh basil

4 garlic cloves

salt and pepper

3/4 cup olive oil

 

The day before: Put the red and white kidney beans into separate bowls. Fill

each bowl with water to cover the beans and let soak overnight.

 

Drain and rinse the beans under cold running water. Place the red beans in a

saucepan and the white beans in separate saucepan. Cover each with water and

bring to a boil. Simmer for approximately 1 1/2 hours, until tender. Season with

salt halfway through cooking. TRIM the French beans removing the strings, and

cut them into 1/3 inch pieces. Trim and dice the zucchini. Peel and DICE the

potatoes. Peel and dice the CARROTS. Place the cooked beans, diced carrots,

potatoes, French beans, zucchini, peas, salt and pepper into a large saucepan.

Cover with water and bring to a boil. Simmer for approximately 45 minutes to an

hour, until the vegetables are tender. Remove from the heat.

 

Make the pesto: In a saucepan boil water and BLANCH the tomatoes. Peel the

tomatoes. Cut them in half, seed and chop. Remove the leaves from the basil

stems. PEEL the garlic cloves and prepare the pesto: Place the tomatoes, garlic,

basil leaves, salt and pepper into a food processor or use a mortar and pestle.

puree until smooth and then add the oil slowly, while continuing to blend.

Adjust the seasoning. Reheat the vegetable soup. Remove from heat and stir in

the tomato pesto. Grate the Parmesan cheese. Serve with freshly grated Parmesan

cheese.

 

Source:

" Arome/Global Star Software 1996 "

T(Cooking):

" 1:00 "

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Per Serving (excluding unknown items): 664 Calories; 29g Fat (37.9% calories

from fat); 26g Protein; 80g Carbohydrate; 23g Dietary Fiber; 0mg Cholesterol;

34mg Sodium. Exchanges: 5 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 5

1/2 Fat.

 

Serving Ideas : Serve with freshly grated Parmesan cheese together with onion

rolls to compliment the soup.

 

NOTES : This is a combination of two of the most popular ingredients of the

Italian kitchen. Minestrone soup and pesto sauce make a colorful and tasty dish.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 4422 2130706543 0 0 2130706543 0 0 0