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Yield: Serves 4
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| This is a very simple minestrone, but also rich in garden vegetables, with the all-important addition of a few spoonfuls of pesto just before serving. Adding this strongly flavored Genoese sauce to the soup gives it a character all of its own. It is one of the best-loved dishes in Italian cuisine, and continues to hold a place of honor on the family table and in restaurants. |
RECIPE INGREDIENTS
| 1/3 cup dried borlotti beans (red) |
| 1/3 cup dried cannelli beans |
| 2 zucchini, trimmed and diced |
| 2 eggplants, trimmed and diced |
| 3 tomatoes, peeled, seeded and diced |
| 1 bunch celery, trimmed and diced |
| 2 potatoes, peeled and diced |
| 2 tablespoons olive oil |
| 1 1/2 tablespoons kosher salt |
| 5 oz pasta (broken-up spaghetti, shells, anolini, macaroni, penne or other) |
| 2 tablespoons purchased basil pesto (such as Buitoni®) |
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DIRECTIONS
Soak the borlotti and cannellini beans for 12 hours in cold water to cover. Drain. Combine all the vegetables with the oil and salt in a large saucepan. Add cold water to cover. Bring to a boil, cover; reduce the heat to moderately low and cook for about 1 hour, until the beans are tender.
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Add the pasta, turn up the heat and cook until the pasta is al dente. Turn off the heat, add the pesto and stir at once with a wooden spoon. Serve immediately.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Calories: | 482 |
Fat. Total: | 12g |
Carbohydrates, Total: | 80g |
| Cholesterol: | 2mg |
Sodium: | 2733mg |
Protein: | 18g |
| Fiber: | 18g |
% Cal. from Fat: | 22% |
Fat, Saturated: | 0g |
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