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Minestrone with Pesto Sauce Recipe

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This recipe for Minestrone with Pesto Sauce, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janis Richardson
Added: Monday, March 31, 2008


1 cup dried great northern beans
2 10-3/4 oz cans condensed chicken broth
2 teaspoons salt
1 small head cabbage
2 medium potatoes
4 carrots
1 16-oz can Italian-style tomatoes
1 stalk celery
2 zucchini
1 large tomato
1 clove garlic
2 medium onions
1/2 cup olive oil
1/4 cup chopped parsley
1 cup broken-up spaghetti

Pesto Sauce:
1/2 stick butter, softened
1/4 cup Parmesan cheese
1/2 cup chopped parsley
1 clove garlic, crushed
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 cup olive oil
1/4 cup chopped walnuts

Soak beans overnight. Drain. The next day, add enough water to broth to make 1 quart. Pour into a large soup pot with 2 more quarter water, salt and beans. Bring to a boil, reduce heat and simmer, covered, for 1 hour.

Wash and quarter cabbage. Remove core and slice. Slice potatoes 1/2 inch thick and cube. Peel and slice carrots. Add these vegetables and canned tomatoes to soup. Cook for 1/2 hour.

Meanwhile, slice celery diagonally. Slice zucchini. Peel, slice and cube tomato. Peel, cut in half and slice onions thinly. Mince garlic. Saute onions and garlic in olive oil. Add celery, zucchini and tomato. Cover and cook until limp, about 20 minutes. Add to soup mixture along with parsley and spaghetti. Cook 2 hours.

Pesto Sauce:
Blend first 6 ingredients. Gradually add oil, beating constantly. Add nuts and mix well.

To serve:
Top each bowl of soup with a dollop of pesto sauce.




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