Minestrone di Verdura con Pesto

Doesn’t that sound divine?  So much more exotic than “Vegetable Minestrone with Pesto” but that is the rough translation.

I love soups.  I make them about once a week in the winter months, so I had to try this recipe from Cooking with Italian Grandmothers.  This is from Daria who brought us the first dish I tried- the Pesto Lasagna.  So I knew I was in good hands.

Just sauté a few cloves of garlic and half a red onion in some olive oil.

 

When it starts to caramelize, add half a diced fennel bulb, a stalk of celery diced, little more than a quarter pound potato and a cup of cooked chickpeas.

As a side note- this is the first time I have ever cooked chickpeas.  Not shockingly- much better than canned.

Also add a quarter of a lemon, four cups chicken stock and a touch of stock.  She also says that if you have a parmesan rind, throw that in.  Thankfully I’ve been binge cheese eating, so I had a rind at the ready.

 

Cook this for about thirty minutes until potatoes are cooked.  Or keep in the fridge until the next day.

When ready to eat, bring to a simmer and add half cup chard leaves and half cup chard stems, both chopped.  Incidentally, have you seen a better looking leaf?

 

This only needs to cook for about a minute- until the stems are cooked, but the leaves haven’t lost their color.

Done!!

Throw in a bowl with a dollop of pesto.

 

Sprinkle with extra Parmesan cheese to make sure you have a rind for later…

 

Delicious!  Really good.

 

This entry was posted in Italian, Kitchen Diaries, soup. Bookmark the permalink.

2 Responses to Minestrone di Verdura con Pesto

  1. Looks SOOOOO yummy! I made a batch of THIS http://everydayspectechols.wordpress.com/2012/03/22/whole-wheat-french-bread/ last night and am looking for a new accompaniment to true out. Thanks for sharing this!

  2. Pingback: Testaroli | Seattle Cooking Club

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