Minestrone al Pesto from Rima Barkett and Claudia Pruett
1/4 cup olive oil
1/2 onion, chopped fine, about 1/2 cup
1 carrot, peeled and diced
1 celery rib, rinsed and diced
1 teaspoon dried, 1/2 of dried rosemary and 1 of dried thyme
2 teaspoons sea salt
1 15-ounce can, good quality, plain tomato sauce
1 medium zucchini, rinsed and diced
1 medium potato, peeled and diced
1 leek, rinsed and chopped into thin slices
1/4 pound fresh green beans, rinsed and cut into 1-inch pieces
1/4 cabbage, rinsed and chopped into thin slices
1 15-ounce can cannellini beans
1 cup small pasta
1/2 cup freshly grated Parmesan cheese
1 tablespoon pesto
Heat olive oil in a large 6-quart stock pot over medium heat. Add onion,
carrot and celery, and sauté for 5 to 8 minutes.
Add herbs and salt. Sauté for more 2 minutes. Add tomato sauce and continue
cooking. After 5 minutes, add zucchini, potato, leek, green beans and cabbage.
Cook for 5 more minutes, stirring often.
Add 6 cups of water. Bring to a boil. Reduce heat to low, cover and simmer
for 45 minutes, stirring occasionally.
Add beans and pasta and cook for 10 more minutes. Add pesto, mix, taste and adjust for salt.
Sprinkle with extra virgin olive oil, and a little freshly grated Parmesan cheese, over every bowl before serving.
Recipe Courtesy Claudia Pruett and Rima Barkett