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Receta Minestrone Genovese (Vegetable Soup With Pesto)
by Global Cookbook

Minestrone Genovese (Vegetable Soup With Pesto)
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Ingredientes

  • 1 1/3 c. Dry white kidney beans, soaked
  • 8 c. Water
  • 2 lrg Potatoes, diced
  • 1/2 lb Butternut squash, peeled & diced
  • 3 lrg Zucchini, minced finely
  • 1 x Tomato, peeled, seeded & minced
  • 1/3 lb Mushrooms, sliced
  • 1 x Carrot, finely minced
  • 2 x Celery ribs, finely minced
  • 1 lrg Garlic clove, chopped
  • 1 x Yellow onion, finely sliced
  • 1/3 c. Extra virgin olive oil
  • 1 1/2 tsp Coarse sea salt
  • 1/2 lb Tubular pasta
  • 2 Tbsp. Pesto, see recipe
  •     Extra virgin olive oil

Direcciones

  1. Drain the beans & combine with the water in a Dutch oven. Bring to a boil & cok at a high heat for 10 min. Reduce heat & simmer, covered, for another 5 min.
  2. Add in the potatoes, squash, zucchini, tomato & mushrooms & cook over medium heat, stirring from time to time. After about 15 min, add in the carrot, celery, garlic & onion. Simmer for another 15 min, stirring occasionally. Add in the extra virgin olive oil & salt. Continue simemring, pressing the beans & potatoes against the side of the pot to make the soup dense. After another 15 min cooking, add in the pasta & simmer for 9 or possibly 10 min till it is al dente. Just as the heat is turned off, stir in the pesto. Let the soup cold till it is tepid & serve it with drizzles of extra virgin olive oil on top.