Ingredients: |
Ingredients: 1 c. dried white navy beans
2 (10 3/4 oz) cans condensed chicken broth
1 small head cabbage
1/2 lb. carrots
2 medium potatoes
1 (1 lb) can Italian style tomatoes
2 medium onions
1/4 c. olive oil
1 stalk celery
1/2 lb. zucchini
1 large fresh tomato
1 clove garlic
1/4 tsp. pepper
1/4 c. parsley chopped
1 c. thin spaghetti, broken up
1/4 c. butter, softened
1/4 c. Parmesan cheese, grated
1/2 c. parsley, finely chopped
1 clove garlic, crushed
1 tsp. dried basil
1/4 tsp. dried marjoram
1/4 c. olive oil
1/4 c. chopped pine nuts or walnuts
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Directions: |
Directions:1. The day before, cover beans with cold water in a bowl. Refrigerate, covered overnight. The next day, drain. Turn chicken broth into a 1-quart measuring cup; add water to make 1 quart. Pour into 8-quart kettle with 2 more quarts water, 2 teaspoons salt and the beans. Bring to a boil; reduce heat and simmer, covered, for 1 hour.
2. Wash the cabbage and quarter; remove core with sharp knife and slice each quarter thinly. Pare carrots; slice on diagonal, 1/4 inch thick. Pare potatoes; slice 1/2 inch thick, then cut into 1/2 inch cubes. Add to soup with canned tomatoes. Cover; cook 1/2 hour longer.
3. Peel onions; cut into halves and then slice thinly. In 1/4 c. hot oil in medium skillet, saute onion, stirring about 5 minutes. Remove from heat.
4. Slice celery on diagonal, 1/8 inch thick. Wash zucchini; slice into rounds 1/4 inch thick. Peel tomato and slice 1/2 inch thick; cut into 1/2 inch cubes. Press 1 clove garlic. Add vegetables to onion with 1/2 teaspoon salt and pepper. Cook slowly, uncovered, stirring occasionally, 20 minutes.
5. Add to bean mixture with 1/4 cup parsley and spaghetti. Cook slowly, covered, and stirring occasionally, 30 minutes.
6. To make pesto sauce: In a bowl, blend butter with Parmesan cheese, 1/2 cup parsley, 1 clove crushed garlic, basil and marjoram. Gradually add oil, beating constantly. Add pine nuts; mix well. Serve soup hot, topped with a spoonful of pesto sauce. |
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