Classic Minestrone Soup Con Pesto Alla Genovese

Recipe Ingredients

3 tablespoons	45ml	Olive oil
2		Onions - diced
2		Carrots - chopped
2		Leeks - whites only chopped
2		Celery - chopped
2		Potatoes - diced
1 cup	160g / 5.6oz	Dry beans - soaked and cooked
		But still hard
1		Eggplant - skinned and diced (large)
2 cups	474ml	Hot chicken broth
4 cups	948ml	Boiling water
		Salt and pepper
2		Tomatoes - diced
1 1/2 cups	219g / 7.7oz	Cabbage - diced
1 1/2 cups	219g / 7.7oz	Spinach - diced
1 1/2 cups	219g / 7.7oz	Zucchini - diced
3/4 cup	177ml	Pasta - raw
3 tablespoons	45ml	Pesto - heaping
		Pesto
1 1/2 cups	60g / 2.1oz	Fresh basil leaves
1		Garlic clove
		Parmesan or Romano cheese
3 tablespoons	45ml	Pine nuts or walnuts
1/2 cup	118ml	Olive oil

Recipe Instructions

In olive oil sauteetill soft onions, leeks, carrots, celery, and potatoes. Add dry beans, eggplant and cook down. Add chicken broth, water, salt, pepper, tomatoes and cook for about 1 hour covered. Add cabbage, spinach, zucchini. Add pasta. If too thick add more chicken broth. When done add pesto sauce.

Courtesy of Ciao Italia cookbook.

Source:
COOKING LIVE SHOW #CL8781

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