Minestrone with Pesto
I’m having an obsession with homemade soup. This is the first of three soups that I’ve made. I am a huge fan of The All New Good Housekeeping Cookbook. I have enjoyed everything that I have ever made out of this book. It might have something to do with the fact that it isn’t afraid of good old fashioned fat, but every recipe lists caloric amount, protein, etc. Everything in moderation.
Minestrone with Pesto
Prep: 20 minutes plus soaking beans Cook: 1 hour
8 ounces dry Great Northern beans (1 1/3 cups), soaked and drained
2 tablespoons olive oil
3 carrots, peeled and cut into 1/4-inch-thick slices
2 stalks celery, cut into 1/4-inch-thick slices
1 large onion, finely chopped
2 ounces pancetta or bacon, finely chopped
1 pound all-purpose potatoes (3 medium), peeled and chopped
2 medium zucchini (8 ounces each), each cut lengthwise into quarters, then crosswise into 1/4-inch-slices
1/2 medium head savoy cabbage (1 pound), thinly sliced
1 large garlic clove, crushed with garlic press
1 can (14.5 ounces) diced tomatoes
2 cans (14.5 ounces each) chicken broth
1 cup water
Pesto (homemade or store-bought)
1/2 teaspoon salt
1. In 4-quart saucepan, combine beans and enough water to cover by 2 inches; heat to boiling over high heat. Reduce heat; cover and simmer, stirring occasionally, until beans are tender, 40 minutes to 1 hour. Drain beans.
2. Meanwhile, in nonreactive 5-quart Dutch oven, heat oil over medium-high heat. Add carrots, celery, onion, and pancetta; cook, stirring occasionally, until onions begin to brown, about 10 minutes. Add potatoes, zucchini, cabbage, and garlic; cook, stirring constantly, until cabbage has wilted. Add tomatoes with their juice, broth, and water; heat to boiling over high heat. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes.
3. Meanwhile prepare pesto.
4. In a blender or in food processor with knife blade attached, puree 1/2 cup beans with 1 cup soup mixture until smooth. Stir puree, remaining beans, and salt into soup; heat to boiling. Reduce heat; cover and simmer 10 minutes. Garnish with dollops of pesto.
Makes about 13 cups or 6 main-dish servings.
Each serving with pesto: About 444 calories, 18g protein, 53g carbohydrate, 20g total fat (4g saturated), 9mg cholesterol, 1,204mg sodium.
Tags: minestrone, pesto, soup, vegetables
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