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California Minestrone

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  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.

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California Minestrone Recipe