Cuisinart FP-1300WS SERIES, Instruction And Recipe Booklet, Page: 52 / 80

52
SOUPS/SALADS
SPRING VEGETABLE MINESTRONE WITH PESTO
This recipe contains many ingredients and requires a lot of
preparation, but the dicing attachment makes it much easier than dicing
by hand — and we promise the final result is worth it!
Makes about 14 cups
1. Prepare all ingredients before beginning recipe. Using the
Slicing Disc first, slice the leek and celery on setting 5. Reserve
together. Adjust Slicing Disc to setting 7. Slice green beans.
Reserve.
2. Replace the Slicing Disc with the Large Chopping Blade.
Put the carrots into the Large Work Bowl and pulse to roughly
chop carrots. Reserve.
3. Replace the Chopping Blade with the Dicing Grid and Blade.
Dice zucchini and yellow squash. Reserve together.
Dice fennel. Reserve. Have potatoes ready to dice.
4. Put olive oil in a large stockpot over medium heat. Once the oil
is hot, add the reserved leek, celery, carrots, fennel with the
garlic, 1/4 teaspoon of salt and a pinch of the pepper. Sweat until
vegetables are slightly soft, about 10 minutes.
5. While the vegetables are sweating, dice the potatoes.
Stir into the pot along with the green beans and the remaining
salt and pepper. Stir well.
6. Add the broth and Parmesan rind. Increase the heat and bring
the liquid to a boil. Add the zucchini, squash, chickpeas and
beans. Reduce heat to maintain a simmer until all the vegetables
are tender, about 20 to 30 minutes. If using the ditalini, stir in
during the last 5 to 10 minutes to heat through.
7. While soup is simmering, prepare the pesto in the Smalll Work
Bowl fitted with the Small Chopping Blade: With the food
processor running on High, drop the garlic through the small
feed tube to finely chop. Scrape down the bowl and add basil,
salt and pepper. Pulse to roughly chop, about 5 to 6 times. Run
food processor on High and drizzle in oil through the small feed
tube. Process until combined, about 1 minute.
8. Once the soup has simmered and all vegetables are tender,
taste and adjust seasoning as desired.
9. Serve in individual bowls topped with a dollop of pesto. Pesto is
best stirred into soup just before eating.
Nutritional information per serving (1 cup):
Calories 115 (18% from fat) | carb. 18g | pro. 6g | fat 2g
sat. fat 0g | chol. 0mg | sod. 568mg | calc. 62mg | fiber 4g
1
small leek
,
washed well and
trimmed
,
white and light green
parts only
1
small celery stalk
,
trimmed and
cut to fit feed tube
6
ounces green beans
,
trimmed
4
medium carrots
,
peeled and
trimmed to fit feed tube
1
small zucchini
,
trimmed and cut
to fit feed tube
1
small yellow squash
,
trimmed
and cut to fit feed tube
½
small fennel bulb
,
trimmed
,
cored and cut to fit feed tube
1½
teaspoons extra virgin
olive oil
1
garlic clove
,
smashed and peeled
¾
teaspoon kosher salt
,
divided
½
teaspoon freshly ground black
pepper
,
divided
6
ounces red potatoes
,
scrubbed
6
cups chicken or vegetable broth
1 3-
to
4-
inch
p
armesan rind
1
can
(15
ounces
)
chickpeas
,
drained and rinsed
1
can
(15
ounces
)
red kidney
beans
,
drained and rinsed
2
cups cooked ditalini pasta
,
optional
p
esto
:
m
akes about
¾
cup
1
small garlic clove
,
peeled
3
cups packed
,
fresh basil leaves
1¼
teaspoons kosher salt
¼
teaspoon freshly ground black
pepper
½– ²∕³
cup extra virgin olive oil