| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Dujour07 |
1 |
Servings |
INGREDIENTS
| 1 |
T |
Olive oil |
| 1 |
|
Onion chopped |
| 1 |
|
Celery stalk, sliced |
| 2 |
|
Carrots |
| 2 |
c |
Peeled and cubed winter |
|
|
squash butternut or |
|
|
buttercup |
| 1 1/2 |
|
2 cups cooked beans, great |
|
|
northern |
|
|
chickpea or pinto |
| 4 |
|
Fresh sage leaves or 1/2 |
|
|
teaspoon dried |
|
|
Sea salt and fresh ground |
|
|
pepper to taste |
| 1 |
c |
Italian parsley, leaves |
|
|
only |
| 2 |
|
Or 1 large clove garlic |
|
|
minced |
| 1/4 |
c |
Walnuts |
| 1/3 |
c |
Best quality olive oil |
|
|
Salt and pepper to taste |
INSTRUCTIONS
In a heavy saucepan (3 quart), saute onion in oil with pinch of salt
for 2 minutes. Add remaining vegetables plus sage and cook for 10
minutes more over medium heat. You may add a tablespoon of water if
needed. Add beans and 5 cups of water, bring to a boil over high heat.
Cover and gently simmer 20 to 30 minutes or until squash falls apart
when pressed with a spoon. Season with salt and pepper. Meanwhile,
wash and dry parsley, mince garlic, then combine pesto ingredients in
a blender or processor. Puree and check for seasoning. Serve one
tablespoon of pesto over each bowl of soup. S: 8 servings Converted
by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9205 Converted by
MM_Buster v2.0l.
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