Vegetable Minestrone With Pesto

Name: Vegetable Minestrone With Pesto
Ingredients: 1/2 cup olive oil; 1/2 large onion, chopped (about 1 cup); 1 large stalk celery, chopped (about 1/2 cup); 1 large carrot, chopped (about 1/2 cup); 1 small leek, white and pale green parts only, washed and chopped (about 1/2 cup); 1 large russet potato, peeled and diced (about 1 cup); 1/2 cup loosely packed fresh flat-leaf parsley, coarsely chopped; 1/2 cup fava beans (freshly shelled, or soaked if dry); 1 cup canned crushed plum tomatoes, with their juices; 1 medium zucchini, trimmed and chopped (about 1 1/2 cups); 1/2 cup fresh green beans, cut into 1-inch-long pieces; 1/2 cup shelled fresh or frozen peas; 1 cup loosely packed chopped fresh spinach (or any fresh greens with stems removed if necessary); One roughly 2-inch-square Parmigiano-Reggiano rind, rinsed; Salt and freshly ground black pepper; 1/4 cup

16 ingredients

3 steps

Ingredients

1/2 cup olive oil
1/2 large onion, chopped (about 1 cup)
1 large stalk celery, chopped (about 1/2 cup)
1 large carrot, chopped (about 1/2 cup)
1 small leek, white and pale green parts only, washed and chopped (about 1/2 cup)
1 large russet potato, peeled and diced (about 1 cup)
1/2 cup loosely packed fresh flat-leaf parsley, coarsely chopped
1/2 cup fava beans (freshly shelled, or soaked if dry)
1 cup canned crushed plum tomatoes, with their juices
1 medium zucchini, trimmed and chopped (about 1 1/2 cups)
1/2 cup fresh green beans, cut into 1-inch-long pieces
1/2 cup shelled fresh or frozen peas
1 cup loosely packed chopped fresh spinach (or any fresh greens with stems removed if necessary)
One roughly 2-inch-square Parmigiano-Reggiano rind, rinsed
Salt and freshly ground black pepper
1/4 cup

Directions

1

1. In a medium saucepan over moderate heat, warm the oil. Add the onion, celery, carrot, leek, potato, and parsley, and saute, stirring frequently, until the vegetables are soft, about 5 minutes.
2

2. Add the fava beans, tomatoes, zucchini, and 2 quarts of water to the pot. Bring the soup to a boil, then add the green beans, peas, spinach, and the Parmigiano-Reggiano rind. Reduce the heat to moderately low, season to taste with salt and pepper, and simmer until the beans and potatoes are fully cooked and tender, about 20 minutes.
3

3. Remove and discard the Parmigiano-Reggiano rind. Divide the soup among heated soup bowls and top with the pesto. Note: You may cool, cover, and refrigerate the soup up to 3 days or freeze it for up to 2 months.