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- Minestrone al Pesto
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- Ingredients:
3 tablespoons virgin olive oil
1 medium onion, chopped
6 cups low-salt chicken broth
2 carrots, peeled, cut into 1/2-inch-thick rounds
2 celery stalks, cut into 1/2-inch pieces
4 small red-skinned potatoes, quartered
1/2 pound green beans, trimmed, cut into 1-inch pieces
3 small zucchini, halved lengthwise, cut into 1/2-inch
pieces
1 15-ounce can cannellini (white kidney beans), drained
2 tomatoes, peeled, crushed
2 cups fresh spinach leaves, chopped
6 tablespoons Classic Pesto
Freshly grated Parmesan cheese
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- Directions:
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- Heat olive oil in heavy large pot over
medium heat. Add onion and sauté until soft, about 4 minutes.
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- Add broth and next 7 ingredients. Increase heat to high and
bring soup to boil.
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- Reduce heat to medium-low, partially cover
pot and simmer until potatoes are tender, about 10 minutes.
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- Stir in spinach; simmer 3 minutes longer.
Season soup to taste with salt and pepper.
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- Ladle soup into 6
bowls; garnish each with 1 tablespoon pesto. Serve, passing
cheese separately. Makes 6 servings.
That's it!
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