Minestrone verde al pesto

6 Servings

Ingredients

Quantity Ingredient
1½ cup Sliced onions
3 tablespoons Olive oil
2 cups Shelled Lima beans; fresh or frozen
6 cups Boiling water
1 teaspoon Salt
1 cup Shelled green peas; fresh or frozen
2 pounds Fresh spinach -or-
2 packs (10-oz) frozen spinach; thawed
1 Strip blanched bacon; minced
2 Cloves garlic
12 Fresh basil leaves
3 tablespoons Fresh parsley
2 Egg yolks
½ cup Grated Parmesan cheese
⅓ cup Olive oil

Directions

SOUP

PESTO

1. Saute onions in olive oil until tender, about 10 minutes.

2. Add lima beans to boiling salted water and boil uncovered; just before they are tender, add peas and spinach so that all 3 finish cooking together.

3. Add onions to soup and continue cooking for another minute. Puree.

4. Stir a cupful into PESTO by driblets. Add remainder by ladlesful, stirring continually. (You may serve the SOUP and PESTO separately and allow each person to blend to his own taste.) PESTO: 1. Process bacon, garlic, basil, parsley, egg yolks, and cheese in food processor until you have a thick mass.

2. Add oil by droplets. Note: You may do all this by hand using a mortar and pestle.

GENOA

S.E. BELMONT, PORTLAND.

WINE: PUNT E MES

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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