RUSTIC MINESTRONE w/ hand cut pesto

INGREDIENTS

MINESTRONE

-      1 Tbl. Olive Oil

-      12 Oz. Pancetta

-      3 Carrots, Diced

-      1 Rib Celery, Diced

-      6 Cloves Garlic, Chopped

-      1 Green Pepper, Chopped 

-      1 White Onion, Chopped

-      1 Tsp. Salt

-      1/2 Cup Italian Parsley

-      1 Pig Trotter (foot)

-      3 Quarts Water

-      1/2 Cup Parmesan

        Reggiano 

-      1 14.5 Oz. Can Diced

        Tomatoes

-      1/2 Cup Tomato Paste

-      1 Cup Beef Broth

-      1/4 Cup Basil, Chopped

-      1 Tbl. Oregano

-      1 Tsp. Pepper

-      12 Oz. Fresh Green Beans,
        cut to 1" pieces

-     12 Oz. Green Peas, fresh or
       frozen

-     2 Cups Gnocchetti, or other         small pasta

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PESTO

-      1/2 Bunch Basil

-      1/2 Bunch Parsley

-      2 Tbl. Pine Nuts

-      1/4 Cup Parmesan Reggiano

-      1/4 Cup Pecorino Romano

-      Salt & Pepper To Taste

-      2-3 Tbl. Olive Oil

______________________________

COOKING INSTRUCTIONS

Serves 6

2

3

 

4

5

6

Add 1 Tbl. Olive Oil to large pot over medium high heat. Add Pancetta, and allow to crisp (approx. 2-3 minutes)

Add the next 6 ingredients, and saute until soft, about 5-6 minutes. 

Add the parsley, pig foot, water and parmesan. Bring to boil, reduce heat, and simmer for 1 hour. 

Add diced tomatoes, tomato paste, beef broth, herbs and spices.  Bring to boil, reduce heat and let simmer for another hour. 

Add the vegetables, and pasta and allow to simmer for 30 minutes. 

To make the pesto, add all ingredients to a cutting board, except for the Olive Oil, and hand chop to desired consistency. Place in a bowl, and add the Olive Oil, mixing to incorporate. 

To serve, place soup in bowls, and top with a generous helping of the pesto.

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