HONORING NATIONAL SOUP MONTH ~ MINESTRONE with WINTER PESTO

"To feel safe and warm on a cold wet night,

all you really need is soup.”

~ Laurie Colwin

View from library window

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MINESTRONE with WINTER PESTO

~ Warming favorite for a cold winter night

(adapted from an old 1983 January Bon Appetit)

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1/2 cup dried, rinsed and sorted navy beans (preferably Michigan)

4 minced cloves garlic

4 chopped medium onions

3 chopped celery stalks plus leaves

1 diced potato

2 Tbsp. extra-virgin olive oil

5 1/2 cups organic beef broth

2 chopped tomatoes (about 12 oz.)

6 Tbsp. tomato paste

3 diced carrots

8 oz. fresh diagonally sliced green beans

2 diced zucchini

1 Tbsp. fresh thyme (1 tsp. dried)

1-2 tsp. dried oregano

coarse salt and freshly ground pepper to taste

WINTER PESTO

• Let navy beans soak overnight. Drain and transfer to large saucepan. Cover with water and bring to boil. Reduce heat and simmer 20 minutes. Drain and set aside.
• Heat olive oil in large stockpot. Add garlic, onions, celery and potato and cook until limp but not brown. Add 1 1/2 cup broth, cover and cook 20 minutes until soft. Strain onion mixture returning broth to stockpot. Puree in food processor for 1 minute. Return to stockpot. Add cooked navy beans, remaining broth, chopped tomatoes and tomato paste. Blend well.
• Add chopped carrots, green beans and zucchini to pot. Add thyme and oregano. Season with salt and pepper and simmer until tender, about 20 minutes. Serve piping hot with a dollop of WINTER PESTO and crusty rustic bread. (12 servings)

WINTER PESTO

2 large cloves garlic

3 oz. good Parmesan cheese (preferably imported), cut into 3 pieces

2 cups tightly packed stemmed spinach leaves

1/2 cup toasted pine nuts or walnuts

2 Tbsp. dried basil

1 tsp. coarse salt

1 cup extra-virgin olive oil

• Using steel blade of food processor, drop garlic through running blade of feed tube and mine finely. Add cheese and chop using 4 on/off turns until finely minced, about 1 minute.
• Add spinach, nuts, basil and salt. Blend 10 seconds. With machine running, pour oil through feed tube in slow, steady stream and blend well. Transfer to small bowl and serve with soup. (1 1/2 - 1 3/4 cups)