Genoese Minestrone With Pesto Food

MINESTRONE AL PESTO

Minestrone Al Pesto image

Make and share this Minestrone Al Pesto recipe from Food.com.

Provided by Phil Franco

Categories Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 medium onion, chopped
6 cups low sodium chicken broth
2 carrots, peeled, cut into 1/2-inch-thick rounds
2 celery ribs, cut into 1/2-inch pieces
4 small red potatoes, quartered
1/2 lb green beans, trimmed, cut into 1-inch pieces
3 small zucchini, halved lengthwise, cut into 1/2-inch pieces
1 (15 ounce) can cannellini, drained (white kidney beans)
2 tomatoes, peeled, crushed
2 cups fresh spinach leaves, chopped
6 tablespoons classic pesto sauce
freshly grated parmesan cheese

Steps:

Directions:.
Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes. Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes.
Stir in spinach; simmer 3 minutes longer. Season soup to taste with salt and pepper. Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately. Makes 6 servings.

Nutrition Facts : Calories 307.4, Fat 9, SaturatedFat 1.6, Sodium 138.4, Carbohydrate 46.4, Fiber 8.8, Sugar 7.8, Protein 14.6

GENOESE MINESTRONE

Genoese Minestrone image

Make and share this Genoese Minestrone recipe from Food.com.

Provided by JackieOhNo

Categories Pasta Shells

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup dried navy beans (or other small white beans)
2 slices bacon, cut into 1/4-inch dice
2 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
1/4 cup chopped fresh parsley
1 medium onion, chopped
3 quarts water
3 carrots, pared, cut into 1/2-inch dice
3 medium zucchini, quartered lengthwise, sliced
4 ripe medium tomatoes, peeled, seeded, cut into 1/2-inch dice
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 small head savoy cabbage, shredded (about 3 cups)
1 cup small shell pasta
1/2 cup freshly grated parmesan cheese
1/4 cup chopped fresh basil

Steps:

Soak beans in at least 1 inch of water in small saucepan overnight (or boil for 1 minute, remove from heat, and let stand covered 1 hour).
Cook bacon in large pot over medium heat. Remove all but 2 T. of the fat; leave bacon in pot. Add oil and heat over medium heat. Add garlic and parsley; saute until lightly colored, about 2 minutes. Add onion and saute 1 minute. Add 3 quarts water, the carrots, zucchini, tomatoes, and drained navy beans. Season with salt and pepper. Heat to boiling. Reduce heat and simmer uncovered 1 to 1-1/2 hours.
Add cabbage and simmer 20 minutes. Add pasta and simmer until tender, about 10 minutes.
Taste and adjust seasonings. Ladle soup into wide bowls. Sprinkle with Parmesan and basil.

CHICKEN MINESTRONE WITH PESTO

Chicken Minestrone With Pesto image

Make and share this Chicken Minestrone With Pesto recipe from Food.com.

Provided by Vino Girl

Categories One Dish Meal

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 (28 ounce) can diced tomatoes with juice, undrained
4 cups chicken broth
1 lb boneless skinless chicken thighs, cut in 1-in . chunks
1 medium baking potato, peeled and diced
1/2 cup chopped onion
1/2 cup carrot
1/2 cup celery
1/4 teaspoon pepper
1 (16 ounce) can white kidney beans, rinsed (cannellini)
1 medium zucchini, diced
1 cup frozen cut green beans, thawed
3 cups refrigerated prepared basil pesto

Steps:

Mix all ingredients except the cannellini beans, zucchini, green beans and pesto in a 4-qt or larger slow-cooker.
Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.
Stir in cannellini beans, zucchini and green beans. Cover and cook on high 15 minutes, or until zucchini is tender.
Spoon into bowls; top servings with pesto.

Nutrition Facts : Calories 345.1, Fat 6.2, SaturatedFat 1.2, Cholesterol 63, Sodium 1115.5, Carbohydrate 51.6, Fiber 21.6, Sugar 9.3, Protein 29.8

MINESTRONE ALLA GENOVESE (WITH PESTO)

Minestrone Alla Genovese (With Pesto) image

From A Taste of Italy (1996) by The American Cooking Guild: "Minestrone is a soup specialty of central and northern Italy. The soup might be ladled over slices of grilled country-style bread. The roots of this practice may stem from medieval times when castle servants made soup from wild herbs and recycled trenchers, which were large pieces of bread used as serving plates."

Provided by Heather3271

Categories Beans

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

1/2 cup olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 -3 cups savoy cabbage, shredded
2 stalks celery, chopped
2 carrots, chopped
1 quart beef broth (preferably rich)
1 quart water
4 ounces tomato paste
1/4 cup fresh herb, minced (parsley, basil, or marjoram)
3 small zucchini, cut into half-moon slices
1 cup Italian cut green beans, sliced (fresh or frozen, regular green beans are fine, too)
1 (15 ounce) can cannellini beans or 1 (15 ounce) can great northern beans
1 (15 ounce) can kidney beans or 1 (15 ounce) can pinto beans
6 ounces genoa salami, diced in small cubes
1/2 cup pasta, small (like small shells)
salt and black pepper, freshly ground (to taste)
2 tablespoons pesto sauce (see our Poppy Seed Pie)
parmesan cheese, freshly grated

Steps:

In a large saucepan, heat oil.
Saute onion and garlic 2-3 minutes.
Add cabbage, celery, and carrots. Saute 5 minutes.
Add broth, water, tomato paste, and herbs. Partially cover pan and simmer 30 minutes.
Add zucchini, beans, and salami; cook 15 minutes.
Add pasta; cook until al dente.
Add salt and pepper.
Stir in pesto sauce just before serving.
Serve in large bowls with grated cheese.

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