California Minestrone Recipe
Ingredients
| Unsalted butter | 1 Tablespoon | |
| 1/2 onion, cut into 1/2-inch dice | ||
| 1 leek (white part only), washed and cut into 1/4 inch slices | ||
| 1 carrot, peeled and cut into 1/4 inch slices | ||
| 1 celery stalk, cut into 1/4 inch slices | ||
| Garlic | 1 Clove (5gm), minced | |
| 2 unpeeled tomatoes, seeded and chopped, or 3 to 4 canned plum tomatoes, drained | ||
| 4 cabbage leaves, coarsely chopped | ||
| 6 ounces fresh green beans, ends trimmed and cut on the slant into 1/2 inch pieces | ||
| Chicken stock | 2 Quart | |
| 10 spinach leaves, washed, drained, and coarsely chopped | ||
| Freshly ground white pepper to taste | ||
| Vegetable seasoning to taste | ||
| 1 teaspoon Spa Pesto | ||
| 1/4 cup grated Asiago or Parmesan cheese | ||
Directions
In a 4-quart pot, melt the butter, add the onion, leek, carrot, celery, garlic, tomatoes, cabbage, and green beans, and saute over medium heat for 3 to 5 minutes, stirring often.
Add the stock and bring to a boil.
Lower the heat and simmer, uncovered, for 25 minutes.
Add the spinach and simmer for 5 more minutes.
Taste the finished soup and adjust the seasonings.
Remove the pot from the burner and stir in the pesto.
Add the stock and bring to a boil.
Lower the heat and simmer, uncovered, for 25 minutes.
Add the spinach and simmer for 5 more minutes.
Taste the finished soup and adjust the seasonings.
Remove the pot from the burner and stir in the pesto.
Chef
