Post by gayla on Apr 24, 2008 15:36:36 GMT -5
1 tbsp olive oil
1 onion , finely chopped
1 large leek split and thinly sliced
1 carrot , cut into fourths and thinly sliced
1 garlic clove , finely chopped
6 cups water
1 potato diced
1 parsnip, finely diced
1 small turnips finely diced
5 1/2 oz of green beans small pieces
5 1/2 fresh or frozen peas
2 small zucchini cut into fourths lengthwise or sliced
14 oz canned small cannellini beans drained and rinsed
3 1/2 spinach leaves , cut into thin ribbons
salt and pepper
Pesto
1 large garlic clove very finely chopped
1/2 cup fresh basil leaves
1 cup freshly grated Parmesan cheese
4 table spoons extra virgin olive oil
Heat the oil in a large pan . cook the onion and leek over low heat . stirring occasionally for 5 minutes . Add the celery, carrot , and garlic , cover and Cook for another 5 minutes .
add the water , potato , parsnip, turnip and green bean bring to a boil , lower the heat . cover and simmer for 5 minutes .
add the peas, zucchini , and small cannellini beans and season to taste , cover and simmer for about 25 minutes, until all the vegetables are tender .
Meanwhile, make the pesto . Put all the ingredients in food processor and process until smooth. scraping down the sides as necessary .
Add the spinach to the soup and simmer for 5 minutes . stir in a spoonful of pesto into the soup . ladle into bowls and serve the remaining pesto separately
1 onion , finely chopped
1 large leek split and thinly sliced
1 carrot , cut into fourths and thinly sliced
1 garlic clove , finely chopped
6 cups water
1 potato diced
1 parsnip, finely diced
1 small turnips finely diced
5 1/2 oz of green beans small pieces
5 1/2 fresh or frozen peas
2 small zucchini cut into fourths lengthwise or sliced
14 oz canned small cannellini beans drained and rinsed
3 1/2 spinach leaves , cut into thin ribbons
salt and pepper
Pesto
1 large garlic clove very finely chopped
1/2 cup fresh basil leaves
1 cup freshly grated Parmesan cheese
4 table spoons extra virgin olive oil
Heat the oil in a large pan . cook the onion and leek over low heat . stirring occasionally for 5 minutes . Add the celery, carrot , and garlic , cover and Cook for another 5 minutes .
add the water , potato , parsnip, turnip and green bean bring to a boil , lower the heat . cover and simmer for 5 minutes .
add the peas, zucchini , and small cannellini beans and season to taste , cover and simmer for about 25 minutes, until all the vegetables are tender .
Meanwhile, make the pesto . Put all the ingredients in food processor and process until smooth. scraping down the sides as necessary .
Add the spinach to the soup and simmer for 5 minutes . stir in a spoonful of pesto into the soup . ladle into bowls and serve the remaining pesto separately