↞ recipe box start page
Category: Soups
Prep Time: Cook Time: Total Time:
Minestrone
2 tbsp olive oil
1 medium onion, chopped
1 medium leek, white and light green parts only, cleaned and sliced into 1/2 inch slices
2 medium carrots, peeled and sliced into 1/3 inch rings
1 stalk celery, sliced into 1/3 inch slices
3 cloves garlic, minced
1/4 small head green cabbage, shredded (2 to 3 cups)
10 cups vegetable stock or water
1 medium potato, scrubbed and chopped into 1/2 inch pieces
1 parsnip, peeled and cut into 1/3 inch rings
1 turnip, peeled and chopped
1 (14-oz) can of chopped tomatoes with juice
1 bay leaf
1 tbsp chopped fresh oregano
1 heel or rind of Parmesan cheese
1 tbsp kosher salt
1 (15-oz) can cannellini beans, drained and rinsed
1/2 cup frozen peas
1/4 lb fresh or frozen green beans, cut into 1 inch pieces (about 1 cup)
1 cup pasta: elbow macaroni, small shells, broken spaghetti or linguine
Salt and pepper to taste
1/2 cup grated Parmesan cheese to pass
Pesto
3 cups basil leaves
2 cloves garlic, peeled
3/4 cup olive oil
1/2 cup toasted pine nuts
1/4 cup Parmesan cheese
Salt to taste
Heat the olive oil in a large Dutch oven over medium heat. Add the onion, leek, carrots and celery. Cook for about 10 minutes, until the onion is slightly tender but not browned. Add the garlic and cabbage and stir for 2 more minutes, until the cabbage is wilted. Add the vegetable stock or water and the potato, parsnip, turnip, tomatoes with the juice, bay leaf, oregano and Parmesan rind. Bring to a boil and add the kosher salt. Reduce heat to low and simmer for 45 minutes. Stir in the cannellini beans. If making the soup a day ahead, stop here and refrigerate.
When ready to serve, raise the heat of the soup to medium to create a gentle boil. Add the peas, green beans and pasta, and cook for 10 minutes, or until the pasta is just tender. Adjust the seasoning with salt and pepper and serve with grated Parmesan cheese and a dollop of Pesto.
Pesto (makes 1 to 1 1/3 cups): In the bowl of a food processor, pulse the basil and garlic until a rough puree is formed. Slowly add the olive oil, pine nuts and cheese. Adjust the seasoning with salt. Serve right away or refrigerate with a layer of olive oil on top to preserve the color. Servings: 6 to 8
view more member recipes
HEARTY MINESTRONE WITH PESTO
view my recipes
print
save
Category: Soups
Prep Time: Cook Time: Total Time:
Minestrone
2 tbsp olive oil
1 medium onion, chopped
1 medium leek, white and light green parts only, cleaned and sliced into 1/2 inch slices
2 medium carrots, peeled and sliced into 1/3 inch rings
1 stalk celery, sliced into 1/3 inch slices
3 cloves garlic, minced
1/4 small head green cabbage, shredded (2 to 3 cups)
10 cups vegetable stock or water
1 medium potato, scrubbed and chopped into 1/2 inch pieces
1 parsnip, peeled and cut into 1/3 inch rings
1 turnip, peeled and chopped
1 (14-oz) can of chopped tomatoes with juice
1 bay leaf
1 tbsp chopped fresh oregano
1 heel or rind of Parmesan cheese
1 tbsp kosher salt
1 (15-oz) can cannellini beans, drained and rinsed
1/2 cup frozen peas
1/4 lb fresh or frozen green beans, cut into 1 inch pieces (about 1 cup)
1 cup pasta: elbow macaroni, small shells, broken spaghetti or linguine
Salt and pepper to taste
1/2 cup grated Parmesan cheese to pass
Pesto
3 cups basil leaves
2 cloves garlic, peeled
3/4 cup olive oil
1/2 cup toasted pine nuts
1/4 cup Parmesan cheese
Salt to taste
Heat the olive oil in a large Dutch oven over medium heat. Add the onion, leek, carrots and celery. Cook for about 10 minutes, until the onion is slightly tender but not browned. Add the garlic and cabbage and stir for 2 more minutes, until the cabbage is wilted. Add the vegetable stock or water and the potato, parsnip, turnip, tomatoes with the juice, bay leaf, oregano and Parmesan rind. Bring to a boil and add the kosher salt. Reduce heat to low and simmer for 45 minutes. Stir in the cannellini beans. If making the soup a day ahead, stop here and refrigerate.
When ready to serve, raise the heat of the soup to medium to create a gentle boil. Add the peas, green beans and pasta, and cook for 10 minutes, or until the pasta is just tender. Adjust the seasoning with salt and pepper and serve with grated Parmesan cheese and a dollop of Pesto.
Pesto (makes 1 to 1 1/3 cups): In the bowl of a food processor, pulse the basil and garlic until a rough puree is formed. Slowly add the olive oil, pine nuts and cheese. Adjust the seasoning with salt. Serve right away or refrigerate with a layer of olive oil on top to preserve the color. Servings: 6 to 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pesto Meatballs In Pesto Cream
by sgre52160
Mix 1 pound ground turkey with 1/2 cup each breadcrumbs and pesto, and 1/4 cup each milk and grated Parmesan. Form into small balls. Cook in a nonstick skillet with olive oil, 10 to 12 minutes. Mea
by sgre52160
Mix 1 pound ground turkey with 1/2 cup each breadcrumbs and pesto, and 1/4 cup each milk and grated Parmesan. Form into small balls. Cook in a nonstick skillet with olive oil, 10 to 12 minutes. Mea
Minestrone
by sgre52160
7 cups total vegetables such as, Italian green beans, celery, zucchini, carrots, baby spinach, squash and corn 3 medium leeks or 1 onion 3 oz pancetta, cut into 1/4 inch pieces 1 lb hot Italian sau
by sgre52160
7 cups total vegetables such as, Italian green beans, celery, zucchini, carrots, baby spinach, squash and corn 3 medium leeks or 1 onion 3 oz pancetta, cut into 1/4 inch pieces 1 lb hot Italian sau
view more member recipes