In a medium-sized, heavy-bottomed skillet, heat olive oil. Stir in onions, leeks, carrots, celery, and potatoes and saute over medium heat until soft, but not browned.
Stir in beans, chicken broth, water, salt, pepper and tomatoes and cook for about 1 hour, covered. Add cabbage, spinach, zucchini and pasta. Cook for about another 15 minutes or until pasta of your choice is al dente.
If too thick, you can add more chicken broth, but thickness is excellent for this minestrone. When done float the pesto on top of the soup. Never, never put pesto in ahead. You will frighten a true Genovese.
- 1 1/2 cups fresh basil leaves
- 1 -2 garlic cloves, according to love of garlic
- Parmesan or romano cheese
- 3 tablespoons pine nuts or walnuts
- 1/2 cups extra-virgin olive oil
Place all of the ingredients except the basil in a blender or
food processor. Blend until smooth, then add the basil a
handful at a time, blending until all of the basil is
incorporated and the pesto is somewhat smooth but still has texture.
Yield: 1 cup
Contributor: pat ciesla
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