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3 tablespoons olive oil
1 onion, minced
2 celery stalks, minced
5 oz. thin green beans,
cut into 2" length
1 zucchini, finely sliced
1 potato, cut into 1/2-inch cubes
1/4 savoy cabbage, shredded
1 small eggplant, cut into 1/2-inch cubes
7 oz. can cannellini beans, drained and rinsed
2 Italian plum tomatoes,
chopped
1 1/4 quarts vegetable stock
3 1/2 oz. spaghetti
Pesto:
20 fresh basil leaves
1 garlic
clove
2 teaspoons pine nuts
1 tablespoon freshly grated parmesan cheese
1 tablespoon freshly grated pecorino
cheese
2 tablespoons olive oil
Heat 3 tablespoons of oil in a large saucepan. Add the onion, celery,
and carrot. Cook over low heat for 5-7 minutes.
Raise the heat to medium and add green beans, zucchini,
potato, and savoy cabbage. Cook, stir constantly for about 3 minutes.
Add eggplant, cannellini beans, and tomatoes.
Cook, stirring for 2-3 minutes.
Add stock, salt, and pepper. Bring to a boil. Stir well, cover, set
heat to low, and simmer for 40 minutes. Stir occasionally.
While soup is simmering, make the pesto.
Place all the pesto ingredients into a food processor and process until smooth. If needed , add a little water if
the pesto seems too thick.
Break pasta into small pieces and add to soup. Add the pesto. Simmer and stir
for about 5 minutes until pasta is al dente. (If you aren't planning on finishing the soup at one sitting, you might
want to make the pasta separately and add to the bowls of soup. That way the pasta won't turn mushy for those
tasty leftover days)
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