|
From The Complete Italian Vegetarian Cookbook.
(I cook this one a lot, my mom especially liked it)
4 c tightly packed spinach
1/4 c olive oil
2 med leeks, thinly sliced
2 med carrots, chopped
1 med onion, chopped
1 celery, chopped
7 c vegy stock or water
1/2 lb (1 med) potato, in 1/2" cube
6 oz (1 med) zucchini, in 1/2" cubes
1 (28 oz) can whole tomatoes, drained and chopped
1 1/2 c cannellini beans
Salt & pepper
PESTO -- to stir into soup when serving
Saute onion, leeks, and celery. Add stock, carrots, potatoes, tomatoes and zucchini. Simmer one hour. Add beans & spinach. Stir spoonful of pesto into each bowl of soup before serving.
» HT’s Minestrone Recipe
» Vegeterian Chili with butternut squash and Swiss chard
» Greek Lental & Spinich Soup with lemon
» Nigerian Red Kidney Bean Stew with Peanut Sauce and Rice
...more to come | 
