Minestrone Alla Genovese (with Pesto)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/2 cup olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 -3 cups savoy cabbage, shredded
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 quart beef broth (preferably rich)
• 1 quart water
• 4 ounces tomato paste
• 1/4 cup fresh herb, minced (parsley, basil, or marjoram)
• 3 small zucchini, cut into half-moon slices
• 1 cup italian cut green beans, sliced (fresh or frozen, regular green beans are fine, too)
• 1 (15 ounce) can cannellini beans or 1 (15 ounce) can great northern beans
• 1 (15 ounce) can kidney beans or 1 (15 ounce) can pinto beans
• 6 ounces genoa salami, diced in small cubes
• 1/2 cup pasta, small (like small shells)
• salt and black pepper, freshly ground (to taste)
• 2 tablespoons pesto sauce (see our poppy seed pie)
• parmesan cheese, freshly grated

Recipe

• 1 in a large saucepan, heat oil.
• 2 saute onion and garlic 2-3 minutes.
• 3 add cabbage, celery, and carrots. saute 5 minutes.
• 4 add broth, water, tomato paste, and herbs. partially cover pan and simmer 30 minutes.
• 5 add zucchini, beans, and salami; cook 15 minutes.
• 6 add pasta; cook until al dente.
• 7 add salt and pepper.
• 8 stir in pesto sauce just before serving.
• 9 serve in large bowls with grated cheese.