Minestrone al Pesto
 
3 Tbsp  olive oil
1 medium  onion, chopped
6 cup  low-salt chicken broth
2   carrots, peeled, cut into 1/2-inch-thick rounds
2   celery stalks, cut into 1/2-inch pieces
4 small  red-skinned potatoes, quartered
1/2 lb.  green beans, trimmed, cut into 1-inch pieces
3 small  zucchini, halved lengthwise, cut into 1/2-inch pieces
1   15ounce can cannellini (white kidney beans), drained
2   tomatoes, peeled, crushed
2 cup  fresh spinach leaves, chopped
6 Tbsp  classic pesto
  freshly grated parmesan cheese
 
heat olive oil in heavy large pot over medium heat. add onion and 
saute until soft, about 4 minutes. add broth and next 7 ingredients. 
increase heat to high and bring soup to boil. reduce heat to 
medium-low, partially cover pot, and simmer until potatoes are tender, 
about 10 minutes. 
stir in spinach; simmer 3 minutes longer. season soup to taste with 
salt and pepper. ladle soup into 6 bowls; garnish each with 1 
tablespoon pesto. serve, passing cheese separately. makes 6 servings. 
 
that's it! 
 
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-- 
(ID: 2837) Mirror: rec.food.recipes: Fri, Apr 22, 2005


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