directions
-
1
Trim ends and tops from leeks
-
2
Split lengthwise, rinse, and slice crosswise
-
3
In an 8 quart pan, com- bine leeks, broth, carrots, and celery; bring to a boil
-
4
Reduce heat, cover, and simmer until vegeta- bles are tender about 15 minutes
-
5
Add beans, mac- aroni, squash, and bell pepper; cover and simmer until macaroni is tender about 10 minutes
-
6
Add peas and bring to a boil
-
7
Stir in 1/2 cup of pesto
-
8
Serve hot or chilled
-
9
Pass with remaining pesto to season soup to taste
-
10
Serves 8 to 10.
Minestrone alia Genovese
ingredients
- 1 cup Classic Basil Pesto (page 17)
- 2 large leeks
- 3 quarts chicken broth
- 2 large carrots, peeled and coarsely chopped
- 3 stalks celery, thinly sliced
- 2 (15 ounce) cans cannellini beans,
- drained and rinsed
- 2 cups dry elbow macaroni
- 1 pound yellow zucchini, cut into 1/2-inch chunks
- 1 large red bell pepper, seeded and chopped
- 1 cup frozen tiny peas, thawed