Genoa, Italy Style Minnestrone - Mom

 Soup

2 C coarsely chopped onions

1 C sliced celery

1/4 C chopped fresh parsley

2 garlic cloves, minced

1/4 C oil

5 C beef broth

3.5 C water

1/2 C dry red wine (or water)

16oz can tomatoes, undrained, cut up

15oz can tomato sauce

2 C coarsely chopped cabbage

1 C sliced carrots

2 tsp dry basil leaves

1/2 tsp salt

1/4 tsp pepper

1.5 C sliced zucchini

1 C Green Giant frozen cut green beans

4oz spaghetti, broken into 2-3 pieces or 1 C elbow spaghetti

15.5oz can kidney beans, undrained

16oz can garbanzo beans, undrained

Pesto Sauce

1 C freshly grated parmesan 

1 C fresh basil leaves

6-8 T olive oil

2 T lemon juice

In 8qt saucepan, saute onions, celery, parsley and garlic in oil till tender. 

Stir in beef broth, water, wine, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to boil. Reduce heat, cover and simmer 1 hour. 

Stir in remaining soup ingredients. Simmer covered an additional 15-20 min or until vegetables and spaghetti are tender. 

In food processor or blender, blend parmesan cheese and basil. Gradually add oil a T at a time until smooth thick paste is formed. Blend in lemon juice. 

Pesto sauce to be added to individual servings as desired. Sprinkle with additional parmesan if desired.

Makes 19, 1 cup servings

TIP: Once C grated parmesan and 1/4 C dry basil leaves can be substitured for freshly grated parmesan and fresh basil leaves