Much of the enjoyment and charm of pasta comes from the seemingly endless variety of shapes it takes: dry or fresh, flavored or tasteless, long and thin, or fanciful.
Red Garlic soup with tortellini
Minestrone Genovese (Recipe)
Fresh vegetables, white kidney beans, and macaroni mingle in this colorful, hearty one-pot meal. Serve the soup hot or at room temperatura.
Ingredientes
- Pesto recipe follows
- 2 large leeks
- 12 cup low-sodium chicken broth
- 2 large carrots thinly sliced
- 3 large stalks celery thinly sliced
- 2 cans cannellini white kidney beans, drained
- About 2 cups dried medium-size elbow macaroni
- 1 pound yellow crookneck squash or zucchini cut into 1/2-inch chunks
- 1 large red bell pepper seeded and cut into 1/2-inch pieces
- 1 package frozen tiny peas
- Basil sprigs
- Salt and peppers
- Prepare Pesto.
Elaboración paso a paso
- Cut off and discard root ends and green tops of leeks. Discard coarse outer leaves. Split leeks in half length-wise and rinse well; thinly slice crosswise.
- Combine leeks, broth, carrots, and celery in an 8- to 10-quart pan. Bring to a boil over high heat; reduce heat, cover, and simmer for 8-10 minutes.
- Stir in beans, squash, pasta, and bell pepper; cover and simmer just until pasta is tender to bite (about 8-10 minutes).
- Add peas and bring to a boil. Stir 1/2 cup of the Pesto into soup. Serve hot or a room temperature. If made ahead, let cool and then cover and refrigerated for up to a day; bring to room temperature or reheat before serving.
- Garnish with basil. Offer salt, pepper, and remaining Pesto to add to taste. Make 10 servings.
Video
clasic