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RECIPES
C
green Minestrone
4 slices bacon, chopped
1 onion, chopped
1 carrot, cut into 1/2“ rounds
1 celery rib, small diced
2 zucchini, cut in half lengthwise, then 1/2“ diced
1 cup green beans, trimmed and cut into 1/2” pieces
6 cups kale, leaves chopped
(1) 15 ounce can northern white beans, drained and rinsed
1 russet potato, medium diced
1 (28 ounce) can crushed tomatoes, drained
8 cups chicken stock
1 1/2 cups macaroni pasta
1 cup prepared pesto
salt and pepper to taste
Cook bacon in a heavy stockpot. When bacon is browned, drain onto paper towels and set aside. Add onion, carrot, and celery to pot. Cook for 5
minutes. Add zucchini, green beans, and kale. Cook until kale is wilted. Add beans, potato, crushed tomatoes, and chicken stock. Bring to a sim-
mer. Cook for 15-20 minutes covered. Add macaroni pasta and cook for another 20 minutes or until pasta is tender. Stir in bacon and pesto. Add
salt and pepper to taste. This can be held on the simmer plate for up to 2 hours.
* Pesto can be found at your local supermarket. It is a puree of basil, parsley, garlic, olive oil, pine nuts, and parmesan cheese.
Makes 2 quarts soup.
14923_Dacor 10/31/06 4:41 PM Page 31