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Harvest Minestrone With Herb Lemon Pesto

By Food52
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Food52
Related tags
main-dish soups low carb lunch italian

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Ingredients

1 cup Dried Beans (see headnote)

2 ounces pancetta, cubed small

olive oil

1 large yellow onion, diced

2 stalks celery, diced

4 carrots, 2 diced and 2 sliced into thin rounds

3 garlic cloves, minced

3 ounces Parmigiano-Reggiano Rinds

7-8 cups chicken stock

1 tablespoon New Mexico Chile Powder (Rancho Gordo's is great)

6 ounces green beans, cut into bite size pieces

1 large or 2 small zuchinni, bite size cubes

1 large or 2 small summer squash, bite size cubes

5 ounces baby spinach

juice of 1/2 lemon (reserve zest of the whole lemon for the pesto)

salt & pepper

2 cups loosely packed herbs, equal amounts of chives, thai basil, parsley and a small amount of tarragon and mint. This is very adjustable for whatever you have in the garden or fridge.

1/3 cup toasted pine nuts

zest of one lemon

1 ounce parmesan cheese

3-4 tablespoons olive oil

salt

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