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Minestrone with Basil Pesto


Minestrone with Basil Pesto Recipe

Ingredients:
  • For beans:
  • cup dried cannellini beans (5 ounces)
  • 8 cups water, plus more for soaking
  • large onion, chopped
  • 1 dried bay leaf
  • 2 ounces prosciutto ends (optional), cut into pieces
  • For soffrito:
  • 1/3 cup extra-virgin olive oil
  • 1 large celery stalk, minced
  • 1 medium carrot, peeled and minced
  • 1 large onion, peeled and minced (1 cup)
  • For soup:
  • 1 medium leek, white and pale-green parts only, quartered lengthwise, sliced inch thick, and washed well
  • 3 garlic cloves, minced
  • 2 large celery stalks, sliced inch thick
  • 2 carrots, peeled and sliced on the diagonal inch thick
  • 1 large red potato, cut into -inch pieces
  • 1 medium zucchini, quartered lengthwise and sliced inch thick
  • pound green beans, trimmed and cut on the diagonal into 1-inch pieces (about 1 cup)
  • 1 can (14 ounces) whole peeled plum tomatoes, crushed and juice reserved
  • 1 bunch Tuscan kale (about 5 ounces), tough stems removed, leaves cut crosswise into -inch strips
  • head savoy cabbage, cored and very thinly sliced (about 2 cups)
  • 4 cups vegetable stock
  • 1 rind (about 3 inches) Parmigiano-Reggiano cheese, plus freshly grated cheese for serving (optional)
  • 4 ounces prosciutto ends (optional)
  • 1 dried bay leaf
  • teaspoon red pepper flakes
  • Coarse salt and freshly ground black pepper
  • Basil pesto, for serving (optional)
  • For basil pesto:
  • 3 garlic cloves, peeled
  • 2 cups loosely packed fresh basil leaves
  • 3 tablespoons pine nuts, toasted
  • teaspoon coarse salt
  • 1/3 cup grated Parmigiano-Reggiano cheese (grated on medium holes of a box grater)
  • cup best-quality extra-virgin olive oil
Directions:
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