Recipe by ellie_
Vegetable soup cooked all day on the stove makes the whole house smell good on cold rainy days. This Minestrone is topped with pesto and is a little different from most as it has no beans or pasta. (For a vegetarian version the salt pork can be skipped.) This is delicious served with whole wheat bread or rolls on cold rainy/snowy days.
Top Review by Sydney Mike
Here's another REALLY GREAT SOUP recipe that I prepared as vegetarian, leaving out the pork & using a vegetable stock instead of the beef kind ~ Great for serving my veggie son & DIL! We enjoyed this keeper of a recipe very much ~ Thanks for sharing it! [Tagged & made in Please Review My Recipe]
- 3 carrots, peeled and trimmed
- 1 onion, chopped
- 1 stalk celery, chopped
- 6 cloves garlic, chopped
- 1⁄4 cup fresh parsley
- 1⁄2 lb lean salt pork (can be skipped for a vegetarian version)
- 1 (14 1/2 ounce) can diced tomatoes
- 1⁄2 cup tomato paste
- 1⁄4 cup beef stock (or use beef bouillion granilliars or 2 beef bouillion cubes)
- 1⁄4 cup dried basil
- 1 tablespoon dried oregano
- 1 teaspoon pepper
- 1⁄2 lb green beans, trimmed and cut into 1 inch pieces
- 1 1⁄4 cups frozen peas
for the pesto
- 1⁄2 cup basil
- 1⁄2 cup parsley
- 1⁄4 cup parmesan cheese, grated
- 1⁄4 cup pecorino romano cheese
- 1 teaspoon pine nuts
- 1 teaspoon olive oil
- salt and pepper
Directions See How It's Made
- In a food processor, chop finely one of the carrots, onions, celery, green pepper and garlic. Transfer finely chopped vegetables to large pot.
- Add parsley, salt pork, and 3 quarts of water and bring to a boil over medium heat. Reduce to medium low and simmer covered for six hours (or use a crockpot and cook on low for 8-10 hours).
- With a slotted spoon, transfer salt pork to a food processor and process until fat liquifies and meat turns into a paste (30 seconds).
- Put salt pork through a sieve and back into pot (discarding solids).
- Skim off fat from broth and discard.
- Add tomatoes, tomato paste, beef stock base (or bouillion), basil and oregano to pot. Season with 1 teaspoon pepper and simmer over medium low heat for 2 more hours (or 4-6 hours in a crockpot).
- Add 4 cups water to pot, increase heat to medium high and bring to a boil. (If using a crockpot put on high to cook vegetables for 1-2 hours).
- Meanwhile slice remaining 2 carrots crosswise into rounds.
- Add carrots to pot along with green beans and peas. Reduce heat to medium and simmer for another 30 minutes. Season with salt and pepper to taste.
- Meanwhile make pesto by combining pesto ingredients (basil- oil) in a food processor and process until smooth. Seaon to taste with salt and pepper.
- Spoon pesto into soup.
- Serve with grated spinkled parmesan and pecorino-romano cheese if desired.