Hearty Minestrone Soup With Basil Pesto

Recipe from Kitchen Cue

February 20, 2008

HEARTY MINESTRONE SOUP WITH BASIL PESTO Makes 4 servings

2 strips smoky bacon, chopped

1/2 onion, peeled, cut into 1/4" dice

Salt

1 carrot, sliced

1 celery stalk, sliced

1 small zucchini, trimmed, halved lengthwise, sliced

2 cloves garlic, minced

1/2 t. chopped thyme

1 bay leaf

1/2 cup full bodied red wine

1 cup chopped tomatoes

Approx. 6 cups beef broth, heated

3/4 cup cannellini beans, cooked

4 T. basil pesto

2 T. grated Parmesan cheese

In a large soup pot, cook bacon over medium low heat to render fat. When bacon has browned add onion, a pinch of salt and stir to coat in fat. Cover and sweat until soft, 3 minutes. Add carrot, celery and a pinch of salt, stirring to combine with onions. Cover and sweat 3 minutes. Add zucchini and garlic; stir and continue to sweat until vegetables are just tender.

Remove cover, stir in the thyme and bay leaf and cook until fragrant. Add red wine and reduce liquid by half to concentrate flavors, increasing heat if desired. Add tomatoes, cannellini beans and enough broth to achieve a hearty consistency. Simmer and cook 20 minutes to meld flavors. Skim off any foam and discard.

Adjust the soup's consistency by adding more hot broth. Season with salt and freshly ground pepper. Serve in warm bowls with a dollop of basil pesto in the center of each bowl, a sprinkling of parmesan cheese and a grinding of pepper.

Recipe provided by: Chef Shellie Kark

KitchenCUE