Minestrone with Turkey Bacon and Arugula Pesto
Chock-full of vegetables, speckled with savory turkey bacon and brightened with a verdant dollop of basil and parsley puree, this minestrone satisfies on so many levels. Feel free to sub in a grain...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.applegate.com.
Cooking tools:
- Food processor
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Colander
- Mixing bowl
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 (8-ounce) package APPLEGATE NATURALS® Turkey Bacon, chopped
- 3 carrots, chopped
- 2 celery ribs, chopped
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- Salt
- freshly ground black pepper
- ¼ small green cabbage, cored and chopped
- 1 (14-ounce) can diced tomatoes
- 1 cup lentils
- 8 cups water
- 1 bay leaf
- 4 ounces thin spaghetti, broken into pieces
- 1 medium zucchini, chopped
- Arugula pesto (see below)
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