Shellfish Minestrone With Basil Pesto Food

SHELLFISH MINESTRONE WITH BASIL PESTO

Steps:

• Make the basil pesto: Put basil, parsley and 2 chopped garlic cloves in a blender. Season lightly with salt and pepper. Add 1/2 cup olive oil and purée on high speed, scraping down sides as necessary. Pour into a small serving bowl, cover tightly and set aside.
• Make the soup: Put 2 tablespoons olive oil in a large heavy pot over medium heat. Add onion, celery and carrot, season generously with salt and pepper and stir to coat. Cook for about 2 minutes, until softened. Add red pepper, saffron, 8 cloves minced garlic, bay leaf and thyme and let sizzle, then add tomato and simmer a few minutes more.
• Stir in cannellini beans. Add clams, in one layer if possible, and 1 cup water. Turn heat to high and put on lid. Keep at a rapid simmer until all clams have opened, about 5 minutes. (If desired, remove clams, shuck them and return shucked clams to pot.) Add fish stock and bring to a simmer. Taste broth and adjust seasoning.
• Just before serving, add squid, peas and fava beans, if desired, and simmer for 2 minutes. Ladle into shallow soup bowls and stir 2 teaspoons basil purée into each.

SEAFOOD PESTO PASTA

Steps:

• For pesto, place 1/4 cup oil, basil, oregano, parsley and one garlic clove in a blender or food processor. Cover and process until smooth; set aside. Mince the remaining garlic. Cook pasta according to package directions., Meanwhile, in a nonstick skillet, saute onions and minced garlic in butter and remaining oil until tender. Add the shrimp, wine or broth, lemon juice and cayenne; saute for 2 minutes. Add scallops; saute for 2 minutes or until shrimp turn pink and scallops are firm and opaque. Drain pasta; toss with pesto and Parmesan. Top with seafood mixture.

MINESTRONE WITH BASIL

Steps:

• Place beans in medium bowl. Add enough cold water to cover by 2 inches; soak overnight. Drain.
• Place beans in large Dutch oven. Add 5 cups water and next 11 ingredients and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 1 hour.
• Transfer 2 cups soup and whole potato to blender and puree. Return puree to soup in pot. Add pasta and 1/4 cup basil; simmer uncovered until pasta is cooked through and flavors blend, stirring occasionally, about 25 minutes. Season with salt and pepper. Mix in 1/4 cup basil. Serve with Parmesan cheese.

SUMMER MINESTRONE WITH PESTO

Steps:

• 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.

MINESTRONE WITH PESTO

Steps:

• Heat oil over medium heat in a stockpot. Stir in leek and onion and cook for 5 to 6 minutes. Add carrots, celery, and garlic; cook for 5 minutes. Add potatoes and cook for 2 to 3 minutes more.
• Pour hot vegetable broth into the pot and stir well. Add bay leaf and thyme; season with salt and pepper. Bring to a boil; reduce heat and let simmer for 10 to 12 minutes.
• Stir in zucchini and peas. Let simmer for 5 minutes. Add tomatoes, cover, and let simmer for 5 to 8 minutes.
• Uncover the pot and stir in beans. Let simmer for 10 minutes; stir in pesto sauce and let simmer for 5 minutes. Remove from heat and let stand for 3 to 4 minutes. Serve topped with Parmesan cheese.

BASIL PESTO MINESTRONE WITH SWEET ITALIAN SAUSAGE

Steps:

• Bring large soup pan to high heat and add oil. Saute onions, zucchini, celery, carrots, and bay leaves until onions are translucent.
• Add stock, tomatoes, beans, basil, oregano, Italian seasoning, salt + pepper to taste, water, green beans, Parmesan rind, and garlic. Bring to boil and then reduce heat to simmer for 25 minutes.
• While soup is simmering cook sausage on charcoal/gas grill with a hunk of smoking wood (if available).
• Add pasta,spinach, and water and simmer for 25 minutes longer.
• When sausage is finished cooking, chop it into small chunks.
• Add red wine and sausage and cook for 5 minutes longer.
• Serve each bowl with about 1 teaspoon of basil pesto. Sprinkle freshly grated Parmesan to taste. Have extra virgin olive oil at table to drizzle in soup.

MINESTRONE WITH BASIL PESTO

Steps:

• Combine all ingredients except summer squash, peas, macaroni, basil pesto, salt, pepper and cheese in slow cooker.
• Cover and cook on high 4-5 hours, adding summer squash during last hour and peas, macaroni, and basil pesto during last 20 minutes.
• Season to taste with salt and pepper. Serve topped with Parmesan cheese.