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Wintry White Bean Minestrone with Rosemary Pesto
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Brief Description
Winter version of the Italian soup staple
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Main Ingredient
White Beans
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Category: Soups
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Cuisine: Italian
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Prep Time: 60 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Vary the vegetables based on what is in season
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Posted By: wsjrecipes
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Posted On: Oct 22, 2013
Number of Servings:
Ingredients:
- 1/3 cups - Olive Oil
- 1 - Yellow Onion chopped
- 6 cloves - Garlic 4 minced, 2 whole
- 1 - Medium Celery Root peeled & cubed; about 1.5 cups
- 1 - Large Parsnip peeled & cubed; about 1.5 cups
- 4 cups - Chicken Stock
- 2 leaves - Bay Leaves
- 15 ounces - Can White Beans Rinsed & drained
- 1 1/2 cups - Lentils
- 3 cups - Cabbage shredded
- 1 - Small Apple peeled & cubed
- - Salt
- - Black Pepper freshly ground
- 1/4 pounds - Dried Spaghetti broken into small pieces
- 1 cups - Kale, Chard or other Leafy Green
- 1/2 cups - Toasted Pecans chopped
- 1/4 cups - Rosemary Springs
Directions:
1. Heat 2 tablespoons oil in a large pot over medium heat. Once oil is warm, add onions and minced garlic and cook, stirring occasionally, until onions are soft and translucent and just beginning to brown, about 8 minutes. Stir in celery root and parsnips, cooking until fragrant, another 5 minutes. Add stock, bay leaves, beans, lentils, cabbage and apples. Stir to combine. Reduce heat to medium-low, cover pot and simmer gently until celery root and turnips soften, 30 minutes. Season to taste with salt and pepper. Stir in spaghetti and continue simmering until al dente, 10 minutes more. Remove from heat.
2. Make rosemary pesto: In a food processor, purée kale, pecans, rosemary, whole cloves garlic, remaining oil and a pinch of salt until mixture is reduced to a paste.
3. To serve, ladle soup into bowls. Stir one teaspoon rosemary pesto into each bowl. Season with salt, pepper and additional pesto to taste.
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