March 30, 2010

Minestrone with Pesto

6 1/2 c. stock or water or combo
3 tbsp. olive oil
1 large onion, chopped
1 leek, sliced
2 carrots, finely chopped
1 stalk celery, chopped
2 cloves garlic, chopped
2 potatoes, peeled and chopped
1 bay leaf
1 sprig fresh thyme or 1/4 tsp. dried
salt and pepper
3/4 c. frozen peas
3 medium tomatoes, peeled and chopped
2 c. cooked or canned beans
3 tbsp pesto sauce
freshly grated Parmesan

In med. saucepan, heat the stock to simmering.  In a saucepan heat the olive oil. Stir in onion and leek and cook 5-6 minutes or until onion softens. Add the carrots, celery and garlic and cook over moderate heat, stirring often for another 5 minutes. Add the potatoes and cook for 2-3 minutes more. Pour in the hot stock or water, and stir well. Add the herbs and season with salt and pepper. Bring to a boil, reduce heat slightly and cook for 10-12 minutes.

Stir in the peas and tomatoes. Cover the pan and boil for 5-8 minutes.

About 10 min. before serving, uncover and stir in beans. Simmer 10 minutes. Stir in pesto.Simmer 5 more minutes and remove from heat. Allow to stand a few minutes and then serve with fresh Parmesan.

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