Title: Minestrone W/ Arugula Pesto
Categories: Herb Soup
Yield: 5 Servings

1	tb	Olive oil
1	md	Yellow onion; diced
2	c	Eggplant or zucchini; diced
12		Mushrooms; sliced
6	c	Hot water
1	cn	Stewed tomatoes; 14oz
1	lg	Potato; diced
1/4	c	Tomato paste
2	ts	Dried oregano
2	ts	Dried basil
3/4	ts	Salt
1/2	ts	Freshly milled black pepper
1/2	c	Tubettini or Orzo pasta
THE PESTO
6	cl	Garlic; minced
1 1/2	c	Arugula; packed & coarsely
		. chopped
1/3	c	Almonds; finely chopped
		. or walnuts
1/2	c	Olive oil
1/2	c	Parmesan cheese

Minestrone is a classic Italian soup with vegetables and pasta. This version is brightened up with a garlicky, peppery arugula pesto that is stirred into the soup at the last minute.

DIRECTIONS:

In a large saucepan, heat the oil. Add the onion, eggplant and mushrooms, and cook over medium heat for 8 minutes, stirring frequently. Stir in the water, tomatoes, potato, tomato paste, dried herbs, salt and pepper, and bring to a simmer. Cook, covered, stirring occasionally, for 20 minutes. If using zucchini rather than the eggplant, add it to the pot now.

Stir in the pasta and cook, stirring frequently, for 10 minutes longer. Let the soup stand off the heat for 10 minutes before serving.

Meanwhile, make the pesto; puree the garlic, arugula and nuts in a blender or food processor fitted with a steel blade, or by hand. Blend in the oil and cheese, forming a paste. Transfer to a serving bowl.

Ladle the minestrone, reheated if necessary, into bowls and swirl a small spoonful of pesto into each bowl. Serve with warm Italian bread.

Makes about 5 to 8 servings. ** The Herb Companion -- Oct/Nov 96 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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