Creamy Minestrone With Pesto is a traditional Italian recipe served mostly with a side tray of pasta. The drizzled pesto and parmesan cheese on top makes a perfect mid day appetizer. Veal stock and heavy cream makes the base of Creamy Minestrone With Pesto. Unlike other creamy recipes, minestrone with pesto is unique in its own form. Prepare your own italian menu from this well written recipe.
|Onion||2 Tablespoon , minced|
|Celery||1/2 Cup (8 tbs) , minced|
|Olive oil||2 Teaspoon|
|Turnips and tops||2 , bulbs minced and tops finely chopped|
|Shredded cabbage||1/2 Cup (8 tbs)|
|Chopped beet greens/Swiss chard, stems and ribs removed||1/2 Cup (8 tbs)|
|Minced parsley||1/4 Cup (4 tbs)|
|Black pepper||1/4 Teaspoon|
|Brown veal stock/Chicken stock||5 Cup (80 tbs)|
|Half and half||2 Cup (32 tbs)|
|Salt||To Taste , minced|
|Pesto||1 Cup (16 tbs)|
|Parmesan cheese||1 Tablespoon , grated|
Saute onion and celery in oil until soft.
Add vegetables, parsley, salt, pepper and stock.
Cover, bring to boil, lower heat and simmer 20 minutes until vegetables are tender.
Add cream, reheat and adjust seasonings with salt, pepper and oregano.
Just before serving drizzle Pesto over top and pass Parmesan cheese.