Title: Classic minestrone soup con pesto alla genovese
 Categories: Soups, Vegetables, Italian
      Yield: 1 Recipe
 
      3 tb Olive oil
      2    Onions, diced
      2    Carrots, chopped
      2    Leeks, whites  only chopped
      2    Stalks celery, chopped
      2    Potatoes, diced
      1 c  Dry beans
           - soaked and cooked
           - but still hard
      1    Large eggplant
           - skinned and diced
      2 c  Hot chicken broth
      4 c  Boiling water
           Salt and pepper
      2    Tomatoes, diced
  1 1/2 c  Cabbage, diced
  1 1/2 c  Spinach, diced
  1 1/2 c  Zucchini, diced
    3/4 c  Pasta, raw
      3 tb Pesto, heaping

MMMMM---------------------------PESTO--------------------------------
  1 1/2 c  Fresh basil leaves
      1    Garlic clove
           Parmesan or romano cheese
      3 tb Pine nuts or walnuts
    1/2 c  Olive oil
 
  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. Submitted By WA6AWD@WOLFENET.COM
  (ALAN BURGSTAHLER)  On   19 DEC 1995 182142 -0700
  
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