Cuisinart FP8SV Manuel D’Utilisation

42

SOUPS/SALADS/SIDES

SPRING VEGETABLE MINESTRONE 

Pesto stars in this brightly fl avored springtime soup. 

Makes about 12 cups 

1. Put the olive oil in a large pot over medium heat. 

2. While oil is heating, prepare the vegetables. Insert 

the chopping blade into the work bowl of the food 
processor. Add the garlic and leek; pulse until fi nely 
chopped, about 6 to 8 pulses. Transfer to the pot 
with ¼ teaspoon of the salt and pinch of pepper and 
begin to sauté. 

3. While the garlic and leek are cooking, remove the 

chopping blade and insert the medium slicing disc. 
Fit the carrots and celery into the feed tube so they 
are snug and slice on High. Slice the fennel on High. 
Add to the pot, with the remaining salt and pepper, 
and sauté until slightly soft, about 10 minutes. 

4. Slice the zucchini and squash on High; reserve in 

bowl. Once the vegetables have cooked, stir in the 
potatoes and stock. Increase temperature to bring 
mixture to a boil. Reduce to maintain a simmer and 
add the zucchini, squash, chickpeas and beans. 
Continue to simmer until all vegetables are tender, 
about 20 to 30 minutes. Stir in the cooked ditalini, if 
using, and simmer for an additional 5 to 10 minutes 
or until heated through. Taste and adjust seasoning 
accordingly. 

5. Serve in individual bowls topped with a dollop of 

pesto. The pesto is best stirred into soup before 
eating.