Minestrone soup with pesto (Minestrone con pesto) from Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook (page 152) by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PinchOfSalt on September 09, 2024

    You will need a large pot for this. 12 quarts works great. 10 quarts might do, but beware the recipe calls for the soup to boil "vigorously" for a prolonged time. Choose a wide pot if possible. This will help in the tomato paste browning stage and encourage evaporation, as the method results in the soup cooking down to less than its initial volume.

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