Autumn Minestrone With Kale Pesto Recipe


  • 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


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…

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