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Old 11-26-2005, 10:12 AM
kcqueenm's Avatar
Eight Year Member
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Join Date: Apr 2005
Location: kc mo
Posts: 408
Minestrone soup with pesto


Soup Ingredients:

3 carrots, peeled and trimmed
1 med yellow onion, peeled and coarsely chopped
1 rib celery, coarsely chopped
½ green bell pepper, cored, seeded and coarsely chopped
6 cloves garlic, peeled and coarsely chopped
Leaves of ¼ bunch parsley
½ lb lean salt pork
1 (14 ½ oz) can diced tomatoes
½ c tomato paste
¼ c beef stock base
¼ c dried basil
1 tbsp dried oregano
Freshly ground pepper
½ lb string beans, trimmed and cut into 1" pieces
1 ¼ c shelled fresh or frozen peas

Pesto Ingredients:

Leaves of ½ bunch basil
Leaves of ½ bunch parsley
¼ c freshly grated parmigiano-reggiano
¼ c freshly grated pecorino-romano
1 tsp pine nuts
1 tsp extra-virgin olive oil
Freshly ground pepper


For the soup: Coarsely chop 1 of the carrots and put into a food
processor. Add onions, celery, peppers, and garlic, pulse until
vegetables are finely chopped, then transfer to a large heavy-bottomed
pot. Add parsley, salt pork and 2 quarts water and bring to a boil over
medium heat. Reduce heat to medium-low and simmer, covered, for 6 hours.

Using a slotted spoon, transfer salt pork to a food processor, then
process until fat liquefies and meat turns into a paste, about 30
seconds. Pass salt pork through a sieve back into pot, using a rubber
spatula to press as much paste through the sieve as possible. Skim off
and discard fat from broth.

Add tomatoes, tomato paste, beef stock base, basil and oregano to pot.
Season to taste with 1 tsp pepper and simmer over medium-low heat,
covered, for 2 hours.

Add 4 cups water to pot, increase heat to medium-high, and bring to a
boil. Meanwhile, thinly slice remaining carrots crosswise, then add to
pot. Add green beans and peas, reduce heat to medium, and simmer soup,
partially covered, until carrots, beans and peas are soft, about 30
minutes more. Season to taste with salt and pepper.

For the pesto: Put basil, parsley, parmigiano-reggiano,
pecorino-romano, pine nuts and oil into a food processor and process
until smooth. Season to taste with salt and pepper.

Put soup into a warm tureen, if you like, and spoon pesto into soup.
Serve soup in warm bowls garnished with some freshly grated
parmigiano-reggiano and pecorino-romano, if you like.

Margaret Ball
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