3 tablespoons Olive oil
2 Onions — diced
2 Carrots — chopped
2 Leeks — whites only chopped
2 Stalks celery — chopped
2 Potatoes — diced
1 cup Dry beans — soaked and cooked
but still hard 1 Large eggplant — skinned and diced
2 cups Hot chicken broth
4 cups Boiling water
Salt and pepper 2 Tomatoes — diced
1 1/2 cups Cabbage — diced
1 1/2 cups Spinach — diced
1 1/2 cups Zucchini — diced
3/4 cup Pasta — raw
3 tablespoons Pesto — heaping
—–PESTO—– 1 1/2 cups Fresh basil leaves
1 Garlic clove
Parmesan or romano cheese 3 tablespoons Pine nuts or walnuts
1/2 cup 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.