Autumn Minestrone With Kale Pesto Recipe

Ingredients

  • 1 c. dry white beans
  •     such as flageolets soaked overnight
  • 1/2 c. wheat berries soaked overnight
  • 6 c. water
  • 1 x leafy celery top
  • 1 piece carrot
  • 1 x bay leaf
  • 1 Tbsp. light extra virgin olive oil
  •     or possibly canola oil
  • 2 x garlic cloves halved
  • 1 tsp extra virgin extra virgin olive oil
  • 1 x onion minced
  • 3 x garlic cloves chopped
  • 1 x carrots diced
  • 1 x parsnip diced
  • 1/2 sm head savoy cabbage halved and cored
  •     and coarsely minced divided use
  • 1 Tbsp. minced fresh sage
  •     or possibly 3/4-tsp. dry sage
  • 1 Tbsp. minced fresh rosemary leaves
  •     Salt and cayenne pepper to taste
  • 14 ounce diced tomatoes canned, with juice
  • 5 tsp vegetarian bouillon
  • 1/2 lb green beans ends trimmed
  •     and cut into 1+1/2-inch lengths or possibly shorter
  •     blanched and refreshed
  • 2 Tbsp. minced fresh parsley
  •     preferably Italian flat-leaf
  • 2 Tbsp. minced fresh cilantro
  • 2 Tbsp. kale pesto see recipe
  • 3/4 c. freshly grated Parmesan cheese optional garnish

Description

MAKES 4-qts; 8 As Main Course. BEANS AND WHEAT BERRIES: Rinse The Soaked Beans And Wheat Berries And Put Them In A Pressure Cooker. Add In The Water, Leafy Piece Of Celery, Chunk…

Cook Eat Share Favicon Cook Eat Share
View Full Recipe



Found Country:US image description
Back to top