Ingredients
- 3 pesto heaping
- 2 onions (diced)
- 2 tomatoes (diced)
- 2 potatoes (diced)
- 2 stalks celery (chopped)
- 2 leeks whites only (chopped)
- 2 carrots (chopped)
- 1 eggplant skinned
- 1 garlic clove
- 4 cups boiling water
- 2 cups chicken broth (hot)
- 1 cup dry beans soaked
- 1 1/2 cups zucchini (diced)
- 1 1/2 cups cabbage (diced)
- 1/2 cup olive oil
- 3/4 cup pasta (raw)
- 1 1/2 cups basil leaves (fresh)
- 1 1/2 cups spinach (diced)
- 3 tablespoons olive oil
- 3 tablespoons 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.
