Minestrone Genovese

Ingredients

• 1 ounce dried porcini mushroom
• 1 bunch swiss chard, stems removed
• 1/4 lb. spinach, stems removed
• salt
• 2 small zucchini
• 2 medium white potatoes, peeled and diced
• 2 small eggplants, Japanese is best
• 2 tablespoons olive oil
• 2 cups small pasta, cooked
• 2 cups cooked white beans
• 4 tablespoons pesto sauce
• freshly ground pepper
• parmesan cheese, freshly grated
• Pesto Sauce:
• 2 cups basil, tightly packed
• 3 tablespoons pine nuts
• 3 cloves garlic, chopped
• salt
• 1/2 cup olive oil
• 1/2 cup parmesan cheese

Method

• Soak the porcini in 2 cups warm water until soft. Strain through a coffee filter fitted into a strainer, reserving liquid. Rinse the porcini, chop and set aside.
• Bring porcini water and 6 cups of salted water to a boil in a soup pot. Add porcini, chard, spinach, zucchini, potatoes, eggplant and oil. Reduce heat to low and simmer, uncovered, for about 1 hour.
• Add beans. Cook about 5 minutes. Stir in pesto and season with salt and pepper.
• Place pasta in hot bowls and cover with vegetables and broth. Sprinkle with parmesan.
• Pesto Sauce: Place pinenuts, garlic and salt into the bowl of a food processor. Blend to a baste. Add basil and pour oil through feed tube, processing until smooth.

Notes

• Description:
• "A light, delicious vegtable soup topped simply with pesto."
• SERVINGS: 8
• SOURCE: Apple Charlotte