Ingredients
3 tbsp 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 s, till hard
1 large eggplant skinned and diced
2 cup hot chicken broth
4 cup boiling water
1 salt and pepper
2 tomatoes, diced
1 1/2 cup cabbage, diced
1 1/2 cup spinach, diced
1 1/2 cup zucchini, diced
3/4 cup pasta, raw
3 tbsp pesto, heaping
PESTO
1 1/2 cup fresh basil leaves
1 garlic clove
1 parmesan or romano cheese
3 tbsp pine nuts or walnuts
1/2 cup olive oil
Directions
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. Submitted By WA6AWD@WOLFENET.COM
(ALAN BURGSTAHLER) On 19 DEC 1995 182142 -0700
Servings: 1 recipe
Classic Minestrone Soup Con Pesto Alla Genove Recipe brought to you by Recipe Ideas
Categories: Italian; Pesto; Sauce; Soup
The History of Recipes
It is possible to trace the history of written recipes back into distant history, in fact as far back as the ancient Egyptians, and potentially, even further back. However, in the main part, these early cook books were just very simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to academics is a collection of clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Progressing into The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes cooked by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, a style of dining still practiced today. He also describes how the chefs of Roman times made use of many spices, including a few that are still present in modern kitchens such as basil, mint and dill. Later, we have a couple of interesting recipe books which were published in the fourteenth century ; a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the spicy food that is popular today, but rather accounts of the types of food on the menues of the rich. Later on in the 1400s, knights returning from the crusades brought us many foods and spices from Arab cuisine, including spices like parsley and basil. The introduction of these new foods and spices prompted an explosion in cookery books, many of which still exist in private cookery archives. For the centuries that followed, the wealthy families of Europe competed with each other to lay on the most extravagent meals, and because of this the best chefs and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and recording the recipes that were being prepared for the better households. By the time we get to the 20th century, recipe books were in high demand, as a result of higher levels of literacy, people having increased spare time and a general increase in wealth. The introduction of the TV brought us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Classic Minestrone Soup Con Pesto Alla Genove recipe.
