Minestrone with Pesto

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* Exported from MasterCook *

 

Minestrone with Pesto

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

3 garlic cloves -- minced

1 large onion -- minced

2 carrots -- cut in 1/4-inch slices

1/2 small cabbage -- shredded

1 potato -- diced

1 14 oz can tomatoes -- chopped

2 tablespoons tomato paste

7 cups vegetable stock or water

1 teaspoon dried basil

1/2 teaspoon dried oregano

salt and freshly ground black pepper

1 1/2 cups cooked cannelini beans -- rinsed and drained

1 zucchini -- sliced thin

4 ounces fresh green beans -- trimmed and cut in half (about 1

cup)

1 cup anellini (little rings)

2 tablespoons chopped fresh flat-leaf parsley

1/2 cup Pesto

 

Heat the oil in a large stockpot over medium heat, and add the garlic, onion,

carrots, and cabbage. Cook, stirring, for about 10 minutes. Add the potato,

tomatoes, tomato paste, stock or water, basil, oregano, and salt and pepper to

taste. Bring the mixture to a boil, reduce heat, and simmer for 30 minutes.

Stir in the cannellini beans, zuchinni, and green beans, and cook for another 20

miinutes. Cook the anellini in a large pot of sallted boiling water, stirring

occasionally, until it is al dente, about 5 minutes. When the pasta is cooked,

drain it and stir into the soup along with the parsley. Simmer gentl for 10

minutes to blend the flavors. To serve, ladle the soup into bowls and top with

a swirl of pesto.

 

Other Pasta Choices: ditalini, stellini

 

Source:

" Pasta For All Seasons "

Copyright:

" 2000 by Robin Robertson "

 

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Per Serving (excluding unknown items): 233 Calories; 13g Fat (46.2% calories

from fat); 7g Protein; 25g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

109mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 2 1/2

Fat.

 

NOTES : Serves 6 to 8. In both Milan and Genoa, a swirl of pesto is added near

the end of cooking time to enrich this classic soup. If you prefer, instead of

adding the cooked pastina to the soup pot, you can place a large spoonful into

the bottom of the soup bowls at serving time, and ladle the hot soup over the

tiny pasta.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Pesto

 

Recipe By :Robin Robertson

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 garlic cloves

1/4 cup pine nuts

1 1/2 cups fresh basil leaves -- packed

1/4 teaspoon salt

1/3 cup extra-virgin olive oil

1/4 cup grated Parmesan or soy Parmesan cheese

 

Place the garlic and pine nuts in a food processor and pulse until coarsely

chopped. Add the basil leaves and salt and pepper to taste, and blend

thoroughly to a paste, scraping down the sides of the bowl as necessary. With

the machine running, slowly pour the oil through the feed tube and process until

well blended. Transfer to a small bowl and stir in the Parmesan.

 

Source:

" Pasta For All Seasons "

Copyright:

" 2000 by Robin Robertson "

Yield:

" 1 cup "

 

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Per Serving (excluding unknown items): 846 Calories; 89g Fat (92.3% calories

from fat); 9g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 536mg

Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 17 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0