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
- 950 ml boiling water
- 475 ml chicken broth (hot)
- 260 gr dry beans soaked
- 190 gr zucchini (diced)
- 140 gr cabbage (diced)
- 120 ml olive oil
- 80 gr pasta (raw)
- 50 gr basil leaves (fresh)
- 45 gr spinach (diced)
- 45 ml olive oil
- 24 gr 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.
