Ingredients
- 3 pesto
- 2 onions
- 2 tomatoes
- 2 potatoes
- 2 stalks celery
- 2 leeks
- 2 carrots
- 1 eggplant skinned
- 1 garlic clove
- 4 c boiling water
- 2 c chicken broth (hot)
- 1 c dry beans
- 1 1/2 c zucchini
- 1 1/2 c cabbage
- 1/2 c olive oil
- 3/4 c pasta
- 1 1/2 c basil leaves (fresh)
- 1 1/2 c spinach
- 3 tb olive oil
- 3 tb pine nuts
In olive oil saute till soft onions, leeks, carrots, celery, and potatoes. Add dry beans, eggplant and cook down. Add chicken broth, water, salt, pepper, tomatoes and cook for about 1 hour covered. Add cabbage, spinach, zucchini. Add pasta. If too thick add more chicken broth. When done add pesto sauce. Courtesy of Ciao Italia cookbook. Submitted By WA6AWD@WOLFENET.COM (ALAN BURGSTAHLER) On 19 DEC 1995 182142 -0700
