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.
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.
- 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.