Recipe 4 All: Minestrone Genovese (Vegetable Soup with Pesto) Recipe — Every recipe in the World on this site.

Recipe 4 All: Minestrone Genovese (Vegetable Soup with Pesto) Recipe

Minestrone Genovese (Vegetable Soup with Pesto)

Yield: 6 servings
1 1/3cups Dried white kidney beans,
-- soaked
8cups Water
2lg Potatoes, diced
½lb Butternut squash, peeled &
-- diced
3lg Zucchini, chopped finely
1  Tomato, peeled, seeded &
-- chopped
1/3lb Mushrooms, sliced
1  Carrot, finely chopped
2  Celery ribs, finely chopped
1lg Garlic clove, minced
1  Yellow onion, finely sliced
1/3cups Olive oil
teaspoon Coarse sea salt
½lb Tubular pasta
2tablespoon Pesto, see recipe
  Olive oil

Drain the beans & combine with the water in a Dutch oven. Bring to a boil & cok at a high heat for 10 minutes. Reduce heat & simmer, covered, for another 5 minutes.

Add the potatoes, squash, zucchini, tomato & mushrooms & cook over medium heat, stirring from time to time. After about 15 minutes, add the carrot, celery, garlic & onion. Simmer for another 15 minutes, stirring occasionally. Add the olive oil & salt. Continue simemring, pressing the beans & potatoes against the side of the pot to make the soup dense. After another 15 minutes cooking, add the pasta & simmer for 9 or 10 minutes until it is al dente. Just as the heat is turned off, stir in the pesto. Let the soup cool until it is tepid & serve it with drizzles of olive oil on top.

Carol Field, "Italy in Small Bites"

Your Minestrone Genovese (Vegetable Soup with Pesto) is ready. Good luck!

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