Harvest Minestrone With Herb Lemon Pesto

By Food52
More from this source


Add a comment


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


You might also like

Kale And Butternut Squash Minestrone
Yummy Supper
Mushroom And English Chorizo Minestrone
The British Larder
Minestrone Soup With Turkey Sausage And Fennel
Feed Me Phoebe
Minestrone With Green Beans And Fennel
Fine Cooking
Early Autumn Minestrone Soup Recipe
Jamie Oliver
Minestrone With Sausage, Butternut Squash & Par...
Well Fed
Quick Fall Minestrone
Cooking Light
Autumn Minestrone Soup
Martha Stewart
Mexican Minestrone
SF Gate
Italian Minestrone Soup With Butternut Squash