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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!

 

SPRING VEGETABLE MINESTRONE WITH PESTO - For FP with dicing attachment
INGREDIENTS

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


1            small zucchini, trimmed and


cut to fit feed tube


1            small yellow squash, trimmed and cut to fit feed tube


1/2        small fennel bulb, trimmed, cored and cut to fit feed tube


4            medium carrots, peeled and trimmed to fit feed tube


6            ounces red potatoes


11/2      teaspoons   extra   virgin


olive oil


1            garlic clove, smashed and peeled


¾           teaspoon kosher salt, divided


1/2        teaspoon   freshly  ground black pepper, divided


6            cups chicken or vegetable broth


1            3- to 4-inch parmesan rind


1            can (15 ounces) chickpeas,


drained and rinsed


can (15 ounces) red kidney beans, drained  and  rinsed


cups cooked ditalini pasta, optional


pesto:


makes about ¾ cup


1            small  garlic  clove


3            cups packed fresh basil leaves


1¼         teaspoons kosher salt


¼            teaspoon freshly ground


black pepper


1/2 to ²∕³ cup extra virgin olive oil

Instructions

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.


Replace the disc with the dicing grid and blade.


Dice zucchini and yellow squash. Reserve together.


Dice fennel and carrots. Reserve together. Have potatoes


ready to dice.


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 and ¼ teaspoon of salt


and a pinch of the pepper. Sweat until vegetables are


slightly soft, about 10 minutes.


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.


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.


While soup is simmering, prepare the pesto in the small 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.


Once the soup has simmered and all vegetables are tender, taste and adjust seasoning as desired.


Serve in individual bowls topped with a dollop of pesto.


Pesto is best stirred into soup before eating.

ADD PHOTO
RECIPE FACTS

Servings: Makes about 14 cups

Nutritional information per serving

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

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