Winter Minestrone with an Arugula-Walnut Pesto

Ingredients:

• 2 ounces extra virgin olive oil
• ½ onion –minced
• 2 cloves garlic-minced
• 1 celery root-peeled, quartered and sliced 1/8
• 1 white turnip-peeled, quartered and sliced 1/8 inch
• 1 small yellow turnip-peeled, quartered and sliced 1/8 inch
• outer leaves of 1 small savoy cabbage- rib out and sliced 1/8 inch
• 1 leek –sliced in 1/8 inch circles, washed well
• 1 cup white beans-soaked overnight
• 2 ½  quarts vegetable stock
• 1x4inch piece parmesan rind
• 8 ounces Idaho potato-peeled and diced
• 1 bunch green swiss chard-leaves julienne

Method:

1. Over medium heat, heat oil and add onion and garlic and cook until it starts to be aromatic.
2. Add celery root and both turnips and cook for 5 minutes stirring occasionally.
3. Add cabbage and leek and cook additional 5 minutes.
4. Add beans, stock and rind and simmer until beans are tender (about 1 hour).
5. Add potatoes and simmer until tender (5-8 minutes).
6. Add swiss chard and wilt.
7. Season with salt and pepper.
8. Spoon into warm bowl and spoon in pesto (recipe to follow) and grated parmesan.

Arugula-Walnut Pesto

Ingredients:

• 1 bunch arugula-stems removed
• 1 bunch basil-stems removed
• 2 tablespoons grated parmesan
• 2 tablespoons toasted walnuts
• 4 ounces extra virgin olive oil

Method:

1. Place arugula and basil in lightly salted boiling water for 20 seconds, remove and place in ice water for 2 minutes.
2. Remove from water, squeeze out and place in blender with remaining ingredients and blend smooth.
3. Sseason with salt and pepper.