Minestrone soup (chef style)

10 servings

Ingredients

Quantity Ingredient
1⅔ tablespoon Olive oil
¼ pounds Lean bacon
¼ pounds Onion
½ pounds Leek
¼ pounds Carrot
¼ pounds Celery
½ pounds Cabbage
½ pounds Potatoes
1 1/16 ounce Tomato paste
½ cup Peeled seeded tomato cubes
¼ cup Precooked barlotti beans
1½ ounce Broken spaghetti
Salt and pepper
3¼ quart White stock
½ cup Pesto
½ cup Parmesan cheese, grated

Directions

Clean and wash all the vegs and slice in paysanne. Heat olive oil in an appropriate marmite.

Saute the bacon, cut in small pieces. Add leek and onion and continue to saute until transparent. Mix the carrots, cabbage, celery and tomato paste to it. Saute until warmed thoroughly. Pour over white stock. Bring to boil and remove the accumulated foam.

Season to taste and simmer for 1 hour approx. Break spaghetti in 2cm pieces. Add the finely cut potatoes and the spaghetti to the soup and simmer for another 15 mins. Add tomato cubes and precooked barlotti beans.

Just before serving add the pesto. Serve in large preheated soup bowls. Serve grated parmesan cheese separately.

Submitted By SHERREE JOHANSSON On 5-26-95

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