"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Minestrone Recipe

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This recipe for Minestrone, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Kohl Family
Added: Tuesday, April 22, 2008


1 T. olive oil
1 T. butter
1 onion, sliced
3 carrots, diced
3 stalks celery, diced
2 zucchini, diced
2 cups boiling potatoes, diced
1 cup green beans, diced
3 cups shredded cabbage
8 cups homemade beef or chicken stock, or (3 cups canned beef & 5 cups water)
¾ cup dried Great North beans (or any white beans)
14 oz. can of tomatoes
salt and pepper
½ cup rice
1/3 cup parmesan cheese
winter pesto, optional
extra parmesan at table

Winter Pesto:
½ cup torn spinach leaves
¼ cup olive oil
½ cup parsley leaves
2 T. walnuts or pinenuts
1 T. dried basil
½ tsp. salt
1 clove garlic
6 T. parmesan cheese

Prepare vegetables. Heat oil and butter in a large soup pot over medium-low heat. Add onions and sauté until translucent (7-8 min) Add carrots and cook for 2-3 min. Add celery and cook 2-3 min. Add potatoes and cook 2-3 min. Add zucchini & green beans & cook 2-3 minutes. Add cabbage and cook about 6 minutes, stirring occasionally. Add 8 cups of stock, Great North beans, tomatoes with their juice, a dash of salt and pepper.

Bring to a boil, cover & simmer for 2 hours.
Add rice & cook about 20 min. longer. When ready to serve, add parmesan cheese & adjust salt & pepper.
Swirl in 1 ½- 2 T. pesto just before serving.

Combine all ingredients in food processor with double edged blade or blender & process until pureed.




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