Green Minestrone with Chicken and Pesto

Name: Green Minestrone with Chicken and Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters loosely packed whole fresh basil leaves, well washed; 8 black peppercorns; 1 small carrot; 1 celery stalk whole with leaves and 2 celery stalks, diced; 4 Tbsps grated Parmesean cheese, optional; 5 servings Grated Parmesean cheese; 2 kilograms chicken, quartered, with neck and all giblets except liver; 1 teaspoon coarse salt; 4 garlic cloves; 680 grams small (about green cabbage, preferable savoy; 158 milliliters green split peas (optional); 2 larges leeks, white servings only, thinly sliced; 118 milliliters olive oil; 2 tablespons (1/4 stick) butter and 2 tablespoons mild olive oil, or 4 tablespoons olive oil; 1 small onion, whole, and 1 medium, chopped; 3 parsley sprigs; 118 milliliters rice or 4 medium boiling potatoes, peeled and cubed; 5 servings Salt, to taste; 5 servings Salt and pepper, to taste; 227 grams string beans, trimmed and cut into ½-inch lengths; 2 liters water, or as needed; 454 grams zucchini

The recipe Green Minestrone with Chicken and Pesto is ready in approximately 45 minutes and is definitely an amazing gluten free and dairy free option for lovers of Mediterranean food. This recipe serves 5. This recipe covers 48% of your daily requirements of vitamins and minerals. One serving contains 1067 calories, 67g of protein, and 71g of fat. 1 person found this recipe to be delicious and satisfying. It works well as a main course. If you have basil leaves, salt, celery stalk, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Place chicken and giblets in a close-fitting 5-quart soup pot, preferably of enabled cast-iron and add up to 10 cups of water, which should cover the chicken. Bring to a boil, partly covered, then reduce to a simmer and skim foam as it rises to the surface. When foam subsides, add the whole celery stalk, carrot, whole onion, parsley, and peppercorns. Keep at a low simmer for about 3 hours, stirring every 30 minutes, until chicken begins to fall from bones. Replenish water if chicken is not covered during the first 2 hours of cooking.

Ingredients you will need

Celery Rib

Peppercorns

Whole Chicken

Parsley

Carrot

Onion

Water

Soup

Equipment you will use

Pot

While chicken is cooking, prepare split peas. Wash them in 2 changes of cold water and pick over to remove stones or discolored peas.

Ingredients you will need

Split Peas

Whole Chicken

Water

Peas

Place in saucepan with about 3 to 4 cups water and boil for 2 or 3 minutes.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Drain off water and rinse peas.

Ingredients you will need

Water

Peas

Add about 3 to 4 cups fresh water and bring to a boil and cover; let stand for about 30 minutes.

Ingredients you will need

Water

Remove chicken soup and discard giblets, vegetables, and peppercorns. If you plan to serve chicken meat in soup, remove skin, bones, and cartilage and break breast and thigh meat into spoonable pieces. Strain soup through a sieve and skim off fat. Return to rinsed soup pot and add soaked, drained split pea. Simmer gently, partly covered, for about 20 minutes while preparing the other vegetables.

Ingredients you will need

Chicken Meat

Peppercorns

Vegetable

Split Peas

Meat

Soup

Equipment you will use

Sieve

Pot

Heat butter and oil in a 10-inch skillet.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add chopped onion, leeks, and diced celery and saut gently, stirring frequently, for 8 to 10 minutes or until vegetables soften but are not brown.

Ingredients you will need

Vegetable

Celery

Leek

Onion

Add to soup with string beans and simmer gently, partly covered, for about 10 minutes.

Ingredients you will need

Green Beans

Soup

Wash zucchini well, trim off ends, and cut into vertical quarters. Using a small paring knife or a spoon, scoop out inner pulp with seeds. Slice remaining zucchini shell into -inch pieces.

Ingredients you will need

Zucchini

Seeds

Equipment you will use

Knife

Cut cabbage into quarters, wash under running cold water, and trim out white core. Shred cabbage as for coleslaw, eliminating tough white ribs.

Ingredients you will need

Cabbage

Water

Ribs

Add zucchini and cabbage to soup and simmer gently for another 20 minutes.

Ingredients you will need

Zucchini

Cabbage

Soup

If you use Swiss chard, trim off all white stems and veins. Stems can be cooked as a separate vegetable another day. Wash leaves well and chop or slice coarsely. You should have 3 to 4 cups.

Ingredients you will need

Swiss Chard

Vegetable

Place in saucepan with enough water to cover and parboil for about 3 minutes or until leaves begin to wilt.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Drain well and add leaves to soup, discarding their cooking water.

Ingredients you will need

Water

Soup

The soup can be prepared up to this point and stored, covered, in the refrigerator for up to 24 hours. Bring to room temperature before reheating.

Ingredients you will need

Soup

About 20 minutes before serving, add rice or potatoes to soup and cook until tender. Season with salt and pepper, but do not oversalt as pesto will be added.

Ingredients you will need

Salt And Pepper

Potato

Pesto

Rice

Soup

Serve in heated bowls, with or without chicken. Pass Pesto Sauce at the table. I prefer this without extra cheese sprinkled on top, but it can be passed at the table.

Ingredients you will need

Pesto

Whole Chicken

Cheese

Equipment you will use

Bowl

Leftover minestrone can also be stored, covered, in the refrigerator for up to 24 hours or frozen for 6 weeks, but rice will expand considerably so soup will need thinning with water or broth in the reheating. Potatoes may disintegrate a bit, but that can be pleasantly soothing.

Ingredients you will need

Soup

Potato

Broth

Water

Rice

Cut garlic cloves in half vertically and remove and discard inner green-tipped sprout.

Ingredients you will need

Whole Garlic Cloves

Cut garlic into small pieces, and, using a blender or mortar and pestle, crush to a paste with coarse salt. You can also crush garlic through a press and then mix with salt. Slice basil leaves and add to garlic. If using a mortar and pestle, trickle oil in slowly, working it in as for mayonnaise. If you are using a blender, add 1/3 cup oil and blend at moderate speed until you have a smooth emulsion, adding the rest gradually.

Ingredients you will need

Fresh Basil

Salt

Mayonnaise

Emulsions

Garlic

Cooking Oil

Equipment you will use

Mortar And Pestle

Blender

If you add cheese, stir it in by hand.

Ingredients you will need

Cheese

Add salt as needed.

Ingredients you will need

Salt

Extra pesto can be spooned into a narrow, small bowl or jar and topped with -inch layer of olive oil. Cover and store in refrigerator for up to 1 week or in freezer for up to 1 month.

Ingredients you will need

Olive Oil

Pesto

Equipment you will use

Bowl

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Equipment

Ingredients

Servings:

473milliliters

loosely packed whole fresh basil leaves, well washed 8

black peppercorns 1small

carrot 1

celery stalk whole with leaves and 2 celery stalks, diced 4Tbsps

grated Parmesean cheese, optional 5servings

Grated Parmesean cheese 2kilograms

chicken, quartered, with neck and all giblets except liver 1teaspoon

coarse salt 4

garlic cloves 680grams

small (about green cabbage, preferable savoy 158milliliters

green split peas (optional)2larges

leeks, white servings only, thinly sliced 118milliliters

olive oil 2

tablespons (1/4 stick) butter and 2 tablespoons mild olive oil, or 4 tablespoons olive oil 1small

onion, whole, and 1 medium, chopped 3

parsley sprigs 118milliliters

rice or 4 medium boiling potatoes, peeled and cubed 5servings

Salt, to taste 5servings

Salt and pepper, to taste 227grams

string beans, trimmed and cut into ½-inch lengths 2liters

water, or as needed 454grams

zucchini

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Brancaia Chianti Classico Riserva. It has 4.5 out of 5 stars and a bottle costs about 38 dollars.