Pesto Minestrone Soup

SOUP

1 tbsp + 1 tsp Olive oil

10 oz potatoes, pared and cube

1 medium onion, thinly sliced and
separated into rings

1 cup shredded escarole

1/2 cup green beans, cut into 1" pieces

1/2 cup diced carrots

1/2 cup diced celery

1 cup low sodium chicken broth

1 1/2 oz small pasta shells

PESTO

3/4 cup fresh basil leaves or fresh spinach

1/4 cup chopped fresh flat leaf parsley

1 tbsp + 1 tsp olive oil

1 tbsp Parmesan cheese

1 garlic clove

To prepare soup, in 4 quart saucepan, heat oil; add potatoes, onions,

escarole, tomatoes, beans, carrot and celery. Cook, stirring frequently,

4-6 minutes, just until tender. Add 6 cups water and broth; bring to a boil.

Reduce heat to low, simmer 45 minutes. Stir in pasta shells; cook 8-10 minutes

longer, until pasta is tender. Meanwhile, prepare pesto: In food processor,

combine basil, parsley, oil, cheese and garlic; process until mixture forms

a paste. Stir pesto into soup;; cook 5 minutes longer to blend flavors.