Bedienungsanleitung Cuisinart FP-13D series (Seite 26 von 51) (Englisch)

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SOUPS/SALADS

SPRING VEGETABLE MINESTRONE WITH PESTO

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!

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. Once the soup has simmered and all vegetables are

tender, taste and adjust seasoning as desired.

8. Serve in individual bowls topped with a dollop of pesto.

Pesto is best stirred into soup before eating.

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

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

½ 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

1½ teaspoons extra virgin

olive oil

1 garlic clove, smashed and

peeled

¾ teaspoon kosher salt, divided

½ 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

1 can (15 ounces) red kidney

beans, drained and rinsed

2 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

½ to ²∕

cup extra virgin olive oil

makes about 14 cups

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Cuisinart FP-13D series Seite 26

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