| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Dujour07 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
sm |
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 |
sm |
Or 1 large clove garlic; minced |
| 1/4 |
c |
Walnuts |
| 1/3 |
c |
Best quality olive oil |
|
|
Salt and pepper to taste |
INSTRUCTIONS
SOUP
PESTO INGREDIENTS
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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