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Minestrone Soup With Pesto
Ingredients
- 3 quarts. water
- 2 (10 3/4 ounce.) cans chicken broth
- 1 can Great Northern beans
- 1 1/2 lbs. cabbage, minced
- 4 carrots, diced
- 2 potatoes, diced
- 1 pound can Italian style tomatoes
- 1 stalk celery, minced
- 2 med. onion minced
- 1/4 c. extra virgin olive oil
- 2 zucchini, sliced
- 1 lg. tomato
- 1 clove garlic, minced
- Salt and pepper
- 1/4 c. minced parsley
- 1 c. broken spaghetti
Directions
- Boil water and chicken broth with 2 tsp. salt and beans. Reduce heat. Simmer covered for 1 hour. Add in cabbage, carrots, potatoes, canned tomatoes, and celery. Cook 1/2 hour. Saute/fry onions in oil 5 min. Add in zucchini, tomato, garlic, salt and pepper. Cook on low, uncovered for 20 min. Add in to bean mix with the parsley and noodles. Cook slowly, covered, for 30 min, stirring occasionally.
- While waiting for soup, make pesto. Cream together butter, Parmesan cheese, parsley, crushed garlic, basil, and marjoram. Fold in walnuts. Add in extra virgin olive oil last, pouring in slowly. Serve pesto on the side for bread or possibly let family stir into soup. Soup serves 10.
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