Ingredients: |
Ingredients: SOUP:
1 cup dried great northern beans
2 cans (10 3/4 ounce) condensed chicken broth
2 teaspoons salt
1 small head cabbage
2 medium potatoes
4 carrots
1 can (16 ounce) 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:
1/4 cup 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
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Directions: |
Directions:SOUP:
Soak beans overnight. Drain. The next day, add enough water to broth to make one quart. Pour into a large soup pot with two more quarts water, salt, and beans. Bring to a boil, reduce heat and simmer, covered, for one 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. |
This recipe for Minestrone with Pesto Sauce is from