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Soup, Lily of the Valley with Pesto

Source of Recipe

Unknown


Recipe Introduction

the pasta combined with the other ingredients make this resemble lily of the valley. The lily of the valley flower is toxic.

List of Ingredients

Cilantro pesto (follows)
3 T olive oil
1/4 pound shelled beans
1/4 pound chopped spinach
1/4 pound diced beets
2 chopped onions
1 leek, chopped
3 diced medium potatoes
1 small cabbage
1 1/2 tsp salt
Liberal, milled black pepper
4 quarts water
1/2 C "mughetto" pasta (small mostaciolli for soup)or penne




Recipe

Prepare pesto and set aside. Heat oil and slowly add vegetables, stirring into the oil. Cook 15 minutes, stirring often. Add salt and pepper. Add water. Cover and simmer 1 1/2 hours.
Meanwhile cook the pasta. Add to the soup with desired amount of pesto. Stir well. Simmer 5 minutes. Serves 4-6.

pesto;
6 cloves garlic, peeled
1 bunch fresh parsley, stemmed
1 bunch fresh cilantro, stemmed
2 tablespoons almonds or pine nuts, toasted
4 tablespoons olive oil
Juice of 1/2 lemon
1/4 teaspoon sea salt
Freshly ground black pepper
Chop the garlic, parsley, cilantro, and almonds. Combine the pesto mixture with the oil, lemon juice, salt, and pepper until well mixed.