Recipes » Soup and Stews » Minestrone

Ingredients

• 3 to 4 Qts Water
• 1 lb or less Borlotti or Kidney Beans
• Cauliflower
• Pumpkin/Squash
• String beans
• 4 potatoes, chopped
• 4 carrots, chopped
• 4 celery, chopped
• 4 leeks, chopped
• 4 plum tomatoes, fresh or canned
• 3 zucchini
• ½ lb. spinach or borage
• 1 cup Fresh peas
• 1 cup fresh fava beans
• 2 baby eggplant
• crust of Parmagianno
• ½ lb. dried pasta, broken
• sea salt
• 1 onion, chopped
• 1 head garlic, minced
• Parsley, torn, not chopped.
• Grated Parmagianno
• ½ cup olive oil (OR LESS)
• ½ cup non-nut pesto

Preparation

Beans: soak overnight, or put in pot with cold water to cover, boil 2 minutes, cover, rest 1 hour, then cook.

Set aside:
Pasta
Salt
Onion
½ Garlic
Parsley
Cheese
Oil
--
Bring water to a boil
Add all other ingredients.
High heat, 5 minutes.
Cover; simmer, 1 hour, stirring occasionally.
--
Add olive oil, cheese rind, pasta, salt, onion, ½ garlic, and parsley.

Cook additional hour, stirring occasionally.
 

Soup should be quite thick.
--
Remove cheese rind; blend in pesto. Add grated cheese.