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Recipe Name: Autumn Minestrone With Kale Pesto Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

1 Cup(s) Dried white beans, such as
flageolets soaked
1/2 Cup(s) Wheat berries, soaked
6 Cup(s) Water
1 Leafy celery top
1 Piece carrot
1 Bay leaf
1 Tablespoon(s) Light olive oil or canola
2 Garlic cloves, halved
1 Teaspoon(s) Extra virgin olive oil
1 Onion, chopped
3 Garlic cloves, minced
1 Carrots, diced
1 Parsnip, diced
1/2 Head savoy cabbage, halved
and cored and coarsely
chopped divided use
1 Tablespoon(s) Chopped fresh sage or
3/4-teaspoon dried sage
1 Tablespoon(s) Chopped fresh rosemary
Salt and cayenne pepper, to
14 Ounce(s) Diced tomatoes, canned with
5 Teaspoon(s) Vegetarian bouillon
1/2 Pound(s) Green beans, ends trimmed
and cut into 1+1/2-inch
lengths or shorter
Blanched and refreshed
2 Tablespoon(s) Chopped fresh parsley
preferably Italian
2 Tablespoon(s) Chopped fresh cilantro
2 Tablespoon(s) Kale pesto, see recipe
3/4 Cup(s) Freshly grated parmesan
cheese optional garnish
MAKES 4-quarts; 8 as main course. BEANS AND WHEAT BERRIES: Rinse the
soaked beans and wheat berries and put them in a pressure cooker. Add
the water, leafy piece of celery, chunk of carrot, bay leaf or two,
light olive oil or canola oil and garlic cloves, halved, green centers
removed. Stir well. The pressure cooker should be about half full, no
more than two-thirds full. Cover and lock; heat to full pressure. Let
cook under pressure about 2 minutes. Turn off the heat and let the
cooker stand on the same burner for about 1 hour or until it cools of
it's own accord. Discard the celery; mash the cooked chunk of carrot.
Remove the bay leaf and boiled garlic (if you prefer). Pour the beans
and wheat berries into a large strainer over a 4-cup or large
measuring bowl. Blanch the green beans in plenty of boiling water for
abotu 60 to 90 seconds. Transfer to a bowl of ice water. Drain. Set
aside. SOUP: While the cooker cools, start the soup. In a large pot or
Dutch oven (5-6 qt), heat (extra) virgin olive oil to medium and add
the onion. Cook, stirring, until soft, 4 to 5 minutes. Add the minced
garlic, diced carrot, diced parsnip, half of the chopped cabbage, sage
(chopped or chiffonade) and rosemary. Cook, stirring, until fragrant,
about 4 minute more. Add pinches of salt and cayenne pepper. Stir
well. Finally add the tomatoes with juice, water reserved from
pressure cooker, vegetarian bouillon (cubes or paste) and the rest of
the cabbage. Add water to cover the vegetables by about 1/2-inch or
more. Bring to a simmer (do no boil); cover; reduce heat; and simmer
gently at least 15 minutes. Add the green beans, white beans and wheat
berries. Heat through. Add parsley, cilantro and kale pesto. Turn off
heat and let stand about 5 minutes. Adjust seasonings with salt,
pepper, rubbed sage, garlic powder. Serve with a warmed crusty french
roll. Offer the Parmesan at table. (The soup will keep, covered, in
the refrigerator for up to 3 days.) Hanneman Tested: 10/12/98 [Per
serving Calories 236; Fat 6G (20%cff); Cholesterol 6mg; Sodium 271mg;
Potassium 760mg; 38g carbs, 5g fiber - estimate: wheat berries are not
in the database] NOTES : Based on Janet Fletcher's Soup and Barbara
Gollman and Kim Pierce's Phytopia Pesto. Recipe by: based on Eating
Well Oct 1998 p66: "Autumn Minestrone" Posted to EAT-LF Digest by Pat
Hanneman <> on Oct 13, 1998, converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1930
Calories From Fat: 1290
Total Fat: 145.5g
Cholesterol: 570.5mg
Sodium: 5158.6mg
Potassium: 826.8mg
Carbohydrates: 41.2g
Fiber: 7g
Sugar: 4.9g
Protein: 121.6g

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