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Receta Classic Minestrone Soup Con Pesto Alla Genovese

Name: Classic Minestrone Soup Con Pesto Alla Genovese
Ingredients: 3 Tbsp. extra virgin olive oil; 2 x onions, diced; 2 x carrots, minced; 2 x leeks, whites only minced; 2 stalk celery, minced; 2 x potatoes, diced; 1 c. dry beans, soaked and cooked but still hard; 1 lrg eggplant, skinned and diced; 2 c. warm chicken broth; 4 c. boiling water salt and pepper; 2 x tomatoes, diced; 1 1/2 c. cabbage, diced; 1 1/2 c. spinach, diced; 1 1/2 c. zucchini, diced; 3/4 c. pasta, raw; 3 Tbsp. pesto, heaping; 1 1/2 c. fresh basil leaves; 1 x garlic clove parmesan or possibly Romano cheese; 3 Tbsp. pine nuts or possibly walnuts; 1/2 c. extra virgin olive oil

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Ingredientes

3 Tbsp. extra virgin olive oil
2 x onions, diced
2 x carrots, minced
2 x leeks, whites only minced
2 stalk celery, minced
2 x potatoes, diced
1 c. dry beans, soaked and cooked but still hard
1 lrg eggplant, skinned and diced
2 c. warm chicken broth
4 c. boiling water salt and pepper
2 x tomatoes, diced
1 1/2 c. cabbage, diced
1 1/2 c. spinach, diced
1 1/2 c. zucchini, diced
3/4 c. pasta, raw
3 Tbsp. pesto, heaping
1 1/2 c. fresh basil leaves
1 x garlic clove parmesan or possibly Romano cheese
3 Tbsp. pine nuts or possibly walnuts
1/2 c. extra virgin olive oil

Direcciones

In extra virgin olive oil sauteetill soft onions, leeks, carrots, celery, and potatoes. Add in dry beans, eggplant and cook down. Add in chicken broth, water, salt, pepper, tomatoes and cook for about 1 hour covered. Add in cabbage, spinach, zucchini.
Add in pasta. If too thick add in more chicken broth. When done add in pesto sauce.