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| Food for Thought | |
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| MEXICAN MINESTRONE WITH CILANTRO PESTO | |
| 1 tablespoon olive oil 1 cup chopped onions 1 cup chopped red bell pepper 2 leeks (white and light green parts only), well rinsed and chopped, about 1 1/4 cups 1 tablespoon minced garlic 8 cups vegetable stock, water or chicken broth 2 cups canned crushed tomatoes 1 whole dried chipotle chile (or canned) |
1 teaspoon salt 2 teaspoons pure chile powder 2 teaspoons dried oregano 3 zucchini, trimmed and sliced 6 carrots, peeled and sliced 1 1/2 cups chopped kale leaves 1 cup chopped green cabbage 3 cups cooked pinto beans (homemade or canned, rinsed beans) 1 cup macaroni Cilantro Pesto (recipe follows) |
| 1 | Heat the olive oil in a 5-quart soup pt over medium heat. Add the onions and sauté for 5-10 minutes, or until softened. Add the bell pepper and leeks and sauté for 5 minutes. , adding the garlic during the last 1-2 minutes so it does not brown. |
| 2 | Add the stock, tomatoes, chipotle, salt, chile powder and oregano; simmer for 5-10 minutes, just to blend the flavors. |
| 3 | Add the zucchini, carrots, kale, cabbage and beans. Simmer for 10 minutes. |
| 4 | Add the macaroni and simmer for 8-10 minutes, or until tender. |
| 5 | Put of dollop of pesto on top. YUM! |
| Serves 8 | |
| CILANTRO PESTO |
| 3 tablespoons olive oil 1/4 cup freshly grated Asiago cheese 2 garlic cloves 1cup cilantro leaves and tender stems Juice of 1 lime |
| Combine the olive oil, cheese, garlic, cilantro and lime juice in a food processor and puree. |
| Served at the December 2003 Holiday Luncheon. |
