Classic Minestrone

Recipe Ingredients

1/3 cup	78ml	Olive oil
1 cup	62g / 2.2oz	Chopped onion
1 cup	110g / 3.9oz	Diced carrots
1 cup	110g / 3.9oz	Diced celery
1/2 cup	80g / 2.8oz	Great northern beans - soaked
1		Bay leaf
1		Thyme sprig
4 cups	948ml	Beef stock
		Rind of a piece of Parmesan cheese - (optional)
2 cups	474ml	Italian canned tomatoes and their juice
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	292g / 10oz	Diced potatoes
2 cups	292g / 10oz	Diced zucchini
2 cups	474ml	Shredded savoy cabbage
1 cup	237ml	Small pasta shells
		Pesto
3		Garlic cloves (large)
1 1/2 cups	60g / 2.1oz	Fresh basil leaves
1/2 cup	73g / 2.6oz	Freshly-grated Parmesan cheese
1/2 cup	118ml	Extra-virgin olive oil - (to 2/3 cup)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a casserole heat olive oil. Add onions and cook until golden, about 5 to 7 minutes. Then add celery and carrots and cook over low heat, stirring occasionally, for 5 minutes. Add beans, bay leaf, thyme and toss for 1 minute. Then add the Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste. (Careful, with the amount of salt since Parmesan rind will add a salty flavor.) Bring to a boil, reduce heat and simmer for 1 hour. Add potatoes, zucchini, savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve with the pesto enrichment.

For the pesto: In a food processor or blender combine garlic, basil leaves, grated Parmesan. With the motor running drizzle in the olive oil. Transfer to a bowl and season to taste with salt and pepper.

This recipe yields 4 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6502 broadcast 01-11-1998)

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