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    		•  U RecettAriel
    Menestrun co-o pesto,
    Minestrone col pesto,
    Vegetable soup with pesto

  • 100 gr.(4 oz.) fresh beans (borlotti if you can find them, or pinto beans)
  • 300 gr (2/3 pound) fresh peas
  • 250 gr. (1/4 pound) spinach, coarsely chopped
  • 1/2 collard greens, coarsely chopped
  • 1/2 a head white cabbage, cut into fairly thin strips
  • 3 ripe plum tomatoes, blanched, peeled, seeded, and cut into strips
  • 2 large potatoes, peeled
  • 2 zucchini, diced
  • 1 rib celery, minced
  • 1 medium onion, minced
  • 1 clove garlic, minced
  • 15 gr. dried mushrooms (previously put for 15 minutes in warm water and then minced)
  • salt
  • 80 gr. (3 oz.) short pasta (or long pasta crumbled)
  • pesto (1-2 teaspoons per person)
  • excellent extra virgin olive oil
  • grated Parmigiano cheese

    Combine the minced celery, onion and garlic, and sauté them in a spoonful of olive oil until the onion is a light golden color.
    Salt 2 quarts of water and set them on the fire; when it boils, add the vegetables. Stir the onion mixture into the pot, add the mushrooms and cook gently for about 2 hours.
    Remove the potatoes with a slotted spoon, mash them with a fork or a potato ricer, and return them to the minestrone.
    Add the pasta; continue cooking until the pasta is al dente.
    Remove the pot from the fire, stir in the pesto sauce, and serve, with grated Parmigiano and extra virgin olive oil for those who want it.