Minestrone With Pesto - {Minestrone Con Pesto}
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Minestrone With Pesto - {Minestrone Con Pesto}
Yield: 4 servings
- PESTO:
- 3
-
2
cups fresh basil leaves (preferably "picolo fino")
- 1
- 1
-
5
ounces Ligurian extra-virgin olive oil
- MINESTRONE:
-
1 ½
cups borlotti (or pinto) beans
-
1 ½
cups cannelloni (or white) beans
-
1
medium red onion cut medium dice
-
2
medium zucchini cut ½" half moons
-
4
plum canned plum tomatoes cut ½" dice
- 4
-
2
potatoes peeled, and cut into ½" dice
-
2
leeks cleaned, and cut into ½" moons
-
Freshly-ground black pepper to taste
-
4
tablespoons extra-virgin olive oil
- 6
-
½
cup Pesto (listed above)
To make the Pesto: In a large stone mortar, place the pine nuts, basil, garlic, and salt, and grind with a pestle until paste. Drizzle in the olive oil, beating with a wooden spoon. This can also be done in a food processor. Store in jars, topped with extra-virgin olive oil, for up to 1 week.
To make the Minestrone: Soak the borlotti and Cannelloni beans separately overnight and drain.
In a large soup pot, place both kinds of beans, the onion, zucchini, tomatoes, celery, potatoes, leeks, and olive oil, and cover by 1-inch with cool water. Cover the pot and bring to a boil. Lower the heat and simmer until the beans are tender about 1 hour to 1 hour and 30 minutes.
Add the pasta, and turn the heat to high. Cook the pasta at a boil until al dente. Divide the soup among 4 bowls and top each bowl of minestrone with a dollop of pesto floating on top.
This recipe yields 4 servings.
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