Spring Vegetable Minestrone With Pesto - Cuisinart FP-13D Series User Manual

SPRING VEGETABLE MINESTRONE WITH PESTO

This recipe contains many ingredients and requires a lot of
preparation, but the dicing attachment makes it much easier than dicing
by hand — and we promise the final result is worth it!
m 14
akes about cups
1 ,
small leek washed well and
,
trimmed white and light
green parts only
1
small celery stalk
and cut to fit feed tube
6
ounces green beans
1
small zucchini
cut to fit feed tube
1
small yellow squash
and cut to fit feed tube
1/2
small fennel bulb
cored and cut to fit feed tube
4
medium carrots
trimmed to fit feed tube
6
ounces red potatoes
11/2
teaspoons extra virgin
olive oil
1
garlic clove
peeled
¾
teaspoon kosher salt
1/2
teaspoon freshly ground
black pepper
6
cups chicken or vegetable
broth
1 3- 4-
to inch
1 (15
can ounces
drained and rinsed
1 (15
can ounces
,
beans drained and rinsed
2
cups cooked ditalini pasta
optional
p :
esto
m ¾
akes about cup
1
small garlic clove
3
cups packed fresh basil leaves
1¼
teaspoons kosher salt
¼
teaspoon freshly ground
black pepper
1/2 ²∕ ³
to cup extra virgin olive oil
,
trimmed
,
trimmed
,
trimmed and
,
trimmed
, ,
trimmed
,
peeled and
,
smashed and
,
divided
,
divided
p
armesan rind
) ,
chickpeas
)
red kidney
,
1. Prepare all ingredients before beginning recipe.
Using the slicing disc first, slice the leek and celery
on setting 5. Reserve together. Adjust slicing disc to
setting 7. Slice green beans. Reserve.
2. Replace the disc with the dicing grid and blade.
Dice zucchini and yellow squash. Reserve together.
Dice fennel and carrots. Reserve together. Have potatoes
ready to dice.
3. Put olive oil in a large stockpot over medium heat.
Once the oil is hot, add the reserved leek, celery, carrots,
fennel with the garlic and ¼ teaspoon of salt
and a pinch of the pepper. Sweat until vegetables are
slightly soft, about 10 minutes.
4. While the vegetables are sweating, dice the potatoes.
Stir into the pot along with the green beans and the
remaining salt and pepper. Stir well.
5. Add the broth and Parmesan rind. Increase the heat
and bring the liquid to a boil. Add the zucchini, squash,
chickpeas and beans. Reduce heat to maintain a simmer
until all the vegetables are tender, about 20 to 30
minutes. If using the ditalini, stir in during the last 5 to 10
minutes to heat through.
6. While soup is simmering, prepare the pesto in the small
bowl fitted with the small chopping blade: With the food
processor running on High, drop the garlic through the
small feed tube to finely chop. Scrape down the bowl
and add basil, salt and pepper. Pulse to roughly chop,
about 5 to 6 times. Run food processor on High and
drizzle in oil through the small feed tube. Process until
combined, about 1 minute.
7. Once the soup has simmered and all vegetables are
tender, taste and adjust seasoning as desired.
8. Serve in individual bowls topped with a dollop of pesto.
Pesto is best stirred into soup before eating.
Nutritional information per serving (1 cup):
Calories 115 (18% from fat) • carb. 18g • pro. 6g • fat 2g
sat. fat 0g • chol. 0mg • sod. 568mg • calc. 62mg • fiber 4g
SOUPS/SALADS
43