Minestrone Soup a perennial favorite.
There is nothing like a traditional Minestrone Soup. I ripped this one from a magazine in 1986. Even though I have been using it for years I never get tired of it. This recipe is unique in that it has a slight twist, Pesto! I am going to include the Pesto recipe here and also do a separate post so I can find it quickly. I love this soup because it is so nourishing. There are 9 vegetables in this recipe, yes I counted them. So it’s very healthy and with some heated rolls makes a great evening meal for the family. The preparation time is no barrier either, just chop the veggies and put the pot on the stove for an hour. After the hours is up add more ingredients then 15 minutes later it will be on the table. Serves 6
1½ litres (6) cups of water 1 onion, chopped 2 leeks, chopped 2 sticks celery, chopped 3 potatoes, chopped 2 carrots, chopped 3 tomatoes, peeled, chopped 3 zucchini, sliced 185g (about 1½ cups) pasta 310g can butter beans (cannelini style), drained 125g green beans, chopped
1 cups fresh basil leaves, firmly packed 2 tablespoons pine nuts ½ cup grated parmesan cheese 1/3 cup oil 60g butter 2 cloves garlic
Combine water, onion, leeks, celery, potatoes and carrots in large pan, bring to the boil Reduce heat and simmer covered for 1 hour Add tomatoes, zucchini, pasta and canned and green beans Simmer about 15 minutes or until green beans are tender Stir in Pesto just before serving
Blend or process all ingredients until smooth
Experiment with vegetables in season and substitute them as needed Vegetables can be prepared ahead Sprinkle parmesan cheese over the top before serving Suits freezing, try using individual containers Can be reheated Tastes even better the next day Vegetables can be chopped or sliced in a food processor