Minestrone with Pesto

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 The Unicorn cooks brings you the recipe of Minestrone soup. Freshly made pesto provides physique and richness to this soup. Throughout the summer time, when basil is plentiful and properly priced, make up a double or triple batch of our selfmade pesto. Pack it right into a jar, prime it off with a skinny layer of olive oil to maintain it good and inexperienced, then put the lid on. Refrigerate for as much as a number of months. 

8 ounces dry Nice Northern beans (1 ⁄ 3 cups), soaked and drained 

2 tablespoons olive oil

3 carrots, peeled and reduce into  1⁄4-inch-thick slices

2 stalks celery, reduce into 1⁄4 -inch-thick slices

1 massive onion (12 ounces), finely chopped

1 pound all-purpose potatoes (3 medium), peeled and chopped

2 medium zucchini (8 ounces every), every reduce lengthwise into quarters, then crosswise into 

1⁄4-inch-thick slices

1⁄2 medium head savoy cabbage (1 pound), thinly sliced 

1 massive garlic clove, crushed with garlic press

1 can (14 1/ 2 ounces) diced tomatoes

2 cans (14 1 ⁄ 2 ounces every) hen broth or

3 1⁄ 2 cups Rooster Broth 

1 cup water

Pesto 

1⁄ 2 teaspoon salt

 

Instructions:

1. In 4-quart saucepan, mix beans and sufficient water to cowl by 2 inches; warmth to boiling over excessive

warmth. Scale back warmth; cowl and simmer, stirring sometimes, till beans are tender, 40 minutes to 1 hour.

Drain beans.

2. In the meantime, in nonreactive 5-quart Dutch oven, warmth oil over medium-high warmth. Add carrots, celery,

onion, and  cook dinner, stirring sometimes, till onions start to brown, about 10 minutes. Add potatoes, zucchini, cabbage, and garlic; cook dinner, stirring consistently, till cabbage has wilted. Add

tomatoes with their juice, broth, and water; warmth to boiling over excessive warmth. Scale back warmth; cowl

and simmer till greens are tender, about half-hour.

3. In the meantime, put together pesto.

4. In blender or in meals processor with knife blade connected, puree  1 ⁄ 2 cup beans with 1 cup soup combination till clean. Stir puree, remaining beans, and salt into soup; warmth to boiling. Scale back warmth; cowl and simmer 10 minutes. Garnish with dollops of pesto. Makes about

13 cups or 6 main-dish servings.

Pesto

In blender, puree   2 ⁄ 3 cup packed recent basil leaves, 1/4 cup freshly grated Parmesan cheese, 

1⁄4 cup olive oil, 1 tablespoon water, and  1 ⁄4 teaspoon salt till clean.

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