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
* 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.
RECIPES
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