MINESTRONE

Ingredients :

2.2 lb (½ k) beef, cut in 1- inch pieces (2 cm)

¼ cup oil

3 l water (8 cups)

½ cup chopped leek

½ cup peas

1 cup chopped cabbage

1 cup diced carrot

1 cup diced zucchini

1 corn, cut in 1- inch slices (2 cm)

2 medium size white potatoes, diced

1 cup (6.5 oz) pasta (penne, rigatoni, fusilli or bow ties)

1/3 cup farmers cheese (ricotta or feta)

½ teaspoon crushed garlic

¾ cup grated parmesan cheese

¼ cup chopped basil

¼ cup olive oil

Salt

Pepper

Preparation:

Blend Pesto ingredients together until smooth: basil, olive oil, 2 tablespoons of parmesan cheese, salt and pepper. Set aside.

In a large pan sauté garlic in oil and brown beef.

Pour water, salt and pepper. Bring to a boil and cook until meat is tender.

Incorporate vegetables except potatoes and corn.

Reduce heat and cook until vegetables are almost done.

Add potatoes and pasta, and cook for 5 minutes more, stirring frequently.

Add corn. Continue cooking for 5 more minutes. Add cheese.

Finally add pesto and season to taste.

Serve with grated parmesan cheese on top.

8 servings

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