Yes, we are here!

At MOTHER EARTH LIVING and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-456-6018 or by email. Stay safe!


Classic Minestrone Soup with Rosemary Pesto Recipe

This tasty herbal soup gets a unique twist with the addition of rosemary pesto.



From "The Edible Italian Garden"
March/April 2016

  • Classic Minestrone Soup with Rosemary Pesto is an easy way to enjoy immune- and circulation-enhancing rosemary.
    Photo by iStock

Total Hands-On Time: 2 hr

Yield: 6 servings

This minestrone, in the regional style of Liguria in northwest Italy, is finished with a lovely flavor burst of rosemary pesto.

Classic Minestrone Soup with Rosemary Pesto Recipe

Ingredients:

• 3 tablespoons olive oil
• 1 large yellow onion, sliced
• Two 1⁄3-inch-thick slices prosciutto, cut in thin strips
• 2 large carrots, sliced
• 8 chard leaves, cut in thin strips
• 1 small cabbage, sliced thinly
• 14 to 16 ripe Italian paste tomatoes, peeled, seeded and chopped; or 3 tablespoons sun-dried tomato paste
• 8 cups chicken or vegetable stock
• 3 large cloves garlic, minced
• Handful fresh Italian parsley leaves
• Leaves from two 3-inch sprigs of fresh rosemary
• 6 tablespoons freshly grated Parmesan, plus more for garnish
• 1⁄2 dried hot pepper
• Salt and pepper to taste
• 2 cups cooked cannellini beans or one 15-ounce can kidney beans
• 2 handfuls Romano beans, cut into 1-inch pieces
• 1 small green zucchini, sliced
• 4 ounces wide pasta noodles, broken into 3-inch pieces

Instructions:

1. Put olive oil, onion and prosciutto in a large stockpot. Sauté over low until onions are translucent. Add carrots, chard, cabbage and tomatoes. Cook a few minutes, then add stock. Cover and simmer on low, about 2 hours. Soup can be cooled and refrigerated at this point.

2. In the meantime, put garlic, parsley, rosemary, Parmesan and dried chili in a mortar to make pesto. Pound ingredients with a pestle into a crumbly paste. Set aside.

3. A half hour or so before serving, bring soup to a simmer and add cannellini and Romano beans, zucchini and pasta, and cook 5 to 10 minutes or until pasta is tender. Stir in rosemary pesto. Serve in individual bowls and top with Parmesan.

Find more delicious recipes featuring Italian herbs in A Guide to Italian Herb Seasonings.


Reprinted from The Edible Italian Garden by Rosalind Creasy.


Subscribe today and save 58%

Get the latest on Healthy Living and Natural Beauty!

Mother Earth LivingRedefine beauty and embrace holistic living with Mother Earth Living by your side. Each issue  provides you with easy, hands-on ways to connect your life with the natural world -- from eating seasonally to culinary and medicinal uses of herbs; from aromatherapy and DIY cosmetics to yoga and beyond. Start your journey to holistic living today and you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.




Facebook Pinterest Instagram YouTube Twitter

Classifieds


click me