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Minestrone Al Pesto
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 sm onion minced
- 1 x celery stalk sliced
- 2 x carrots
- 2 c. peeled cubed winter squash,
- (butternut or possibly buttercup)
- 1 1/2 c. cooked beans - (to 2 c.)
- (great northern, chickpea or possibly pinto)
- 4 x fresh sage leaves
- (or possibly 1/2 tspn dry sage)
- Sea salt to taste
- Freshly-grnd black pepper to taste
- 1 c. Italian parsley (leaves only)
- 2 sm or possibly 1 large garlic clove chopped
- 1/4 c. walnuts
- 1/3 c. best-quality extra virgin olive oil
- Sea salt to taste
- Freshly-grnd black pepper to taste
Directions
- In a heavy saucepan (3 qt), saute/fry onion in oil with healthy pinch of salt for 2 min. Add in remaining vegetables plus sage and cook for 10 min more over medium heat. You may add in a Tbsp. of water if needed.
- Add in beans and 5 c. of water, bring to a boil over high heat. Cover and gently simmer 20 to 30 min or possibly till squash falls apart when pressed with a spoon. Season with salt and pepper.
- Meanwhile, wash and dry parsley, mince garlic, then combine pesto ingredients in a blender or possibly processor. Puree and check for seasoning. Serve one Tbsp. of pesto over each bowl of soup.
- This recipe yields 8 servings.
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