|Unsalted butter||1 Tablespoon|
|Onion||1⁄2 , cut into 1/2 inch dice|
|White of leek||1 , washed and cut into 1/4 inch slices|
|Carrot||1 , peeled and cut into 1/4 inch slices|
|Stalk celery||1 , cut into 1/4 inch slices|
|Garlic||1 Clove (5 gm), minced|
|Tomato sauce/4 canned plum tomatoes, drained||2 , unpeeled, seeded and chopped|
|Cabbage leaves||4 , coarsely chopped|
|Green beans||6 Ounce, ends trimmed and cut on the slant into 1/2 inch pieces|
|Chicken stock||2 Quart|
|Spinach leaves||10 , washed, drained and coarsely chopped|
|Ground white pepper||To Taste|
|Vegetable seasoning||To Taste|
|Pesto||1 Teaspoon (Spa Brand)|
|Grated parmesan/Asiago cheese||1⁄4 Cup (4 tbs)|
In a 4-quart pot, melt the butter, add the onion, leek, carrot, celery, garlic, tomatoes, cabbage, and green beans, and saute over medium heat for 3 to 5 minutes, stirring often.
Add the stock and bring to a boil.
Lower the heat and simmer, uncovered, for 25 minutes.
Add the spinach and simmer for 5 more minutes.
Taste the finished soup and adjust the seasonings.
Remove the pot from the burner and stir in the pesto.