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Navy Bean Soup with Pesto is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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See our Guide to New York City Restaurants
Click Here
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1 pound dry navy beans (2 1/3 cups)
6 cups water
4 cups chicken broth
2 cups shredded cabbage
1 cup shredded carrot
1 cup chopped onion
2 cloves garlic, minced
1 teaspoon dried oregano, crushed
1/2 teaspoon dried marjoram, crushed
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 tablespoons Homemade pesto (see below) or
purchased pesto
Rinse beans. In a 4 1/2 quart Dutch oven combine beans and water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or you can skip the boiling and soak beans overnight in a covered pan of water.) Drain and rinse beans. Return beans to Dutch oven. Add chicken broth, cabbage, carrot, onion, garlic, oregano, marjoram, bay leaves, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 2 1/2 to 3 hours or until beans are very tender, stirring occasionally. Discard bay leaves. Mash beans slightly. Stir in milk and heat through. Ladle into soup bowls. Dollop each serving with pesto. Makes 6 servings.
Pesto
In a blender container or food processor bowl combine 1 cup firmly packed fresh basil leaves, 1/2 cup firmly packed parsley sprigs with stems removed, 1/2 cup grated Parmesan or Romano cheese, 1/4 cup pine nuts, walnuts or almonds, 1 large clove garlic, and 1/4 teaspoon salt. Cover and blend or process with several on-off turns until a paste forms, stopping the machine several times and scraping the sides. With the machine running, slowly add 1/4 cup olive oil or cooking oil, blend. Makes about 2/3 cups pesto.
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