Minestrone with Pesto: Minestrone con Pesto

TOTAL TIME: 2 hr
Prep: 30 min
Inactive Prep: --
Cook: 1 hr 30 min
YIELD: 4 servings
LEVEL: Easy

ingredients

PESTO:
  • 1 pinch sea salt
  • 5 ounces Ligurian extra-virgin olive oil
    MINESTRONE:
    • 1 1/2 cups borlotti (or pinto) beans
    • 1 1/2 cups cannelloni (or white) beans
    • 1 medium red onion, cut into medium dice
    • 2 medium zucchini, cut into 1/2-inch moons, 1/2-inch thick
    • 4 plum canned plum tomatoes, cut into 1/2-inch dice
    • 4 stalks celery, cut into 1/2-inch slices
    • 2 potatoes, peeled and cut into 1/2-inch dice
    • 2 leeks, cleaned and cut into 1/2-inch moons
    • Salt and freshly ground black pepper to taste
    • 4 tablespoons extra virgin olive oil
    • 6 ounces small shells pasta
    • 1/2 cup pesto
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    To make the pesto: In a large stone mortar, place the pine nuts, basil, garlic, and salt, and grind with a pestle until paste. Drizzle in the olive oil, beating with a wooden spoon. This can also be done in a food processor. Store in jars, topped with extra-virgin olive oil, for up to 1 week.
    To make the minestrone:
    Soak the borlotti and Cannelloni beans separately overnight and drain.

    In a large soup pot, place both kinds of beans, the onion, zucchini, tomatoes, celery, potatoes, leeks, and olive oil, and cover by 1-inch with cool water. Cover the pot and bring to a boil. Lower the heat and simmer until the beans are tender about 1 hour to 1 hour and 30 minutes. Add the pasta, and turn the heat to high. Cook the pasta at a boil until al dente. Divide the soup among 4 bowls and top each bowl of minestrone with a dollop of pesto floating on top.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    5

    Newest Ratings and Reviews

    Read all 1 reviews

    • on September 20, 2011

      Flag

      I love simple Italian cooking. This soup is wonderful, especially as fall approaches.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    Get Cooking Channel on your TV.