Something for the Changing Weather

Chicken Minestrone Soup
From: Andree, Levis, Quebec, Canada

Servings: 6 to 8

Ingredients

* 2 tablespoons [30 mL] butter
* 2 slices bacon, chopped
* 1 onion, sliced
* 3 garlic cloves, minced
* 1 pound [454 g] chicken breast meat, diced
* Salt and pepper, to taste
* 1 celery stalk, chopped
* 1 carrot, chopped
* 1 [19-ounce / 540 mL] can crushed tomatoes
* 1 can white beans, rinsed and drained
* 7 cups [1.75 L] chicken broth
* 1/3 cup [80 mL] small pasta [rings, macaroni, stars], cooked
* 2 teaspoons [10 mL] oregano
* 1 tablespoon [15 mL] chopped parsley
* Grated Parmesan cheese
* Crusty bread slices
* Seasoned oil

Preparation

# Melt butter; brown bacon, then brown onion, garlic and chicken dices.
# Sprinkle with salt and pepper; cook for 5 minutes.
# Add chopped celery and carrot; mix well.
# Then mix in tomatoes, white beans and chicken broth.
# Simmer for 30 minutes.
# Stir in cooked pasta, oregano and parsley.
# Pour into individual bowls; sprinkle with grated Parmesan cheese.
# Serve, along with crusty bread slices, brushed with seasoned oil instead of butter.

That'll do. Add a spoonful of pesto to each bowl to make your joy complete.

Pesto Genovese

3 large garlic cloves
1/2 cup pine nuts
2 oz Parmigiano-Reggiano, coarsely grated (2/3 cup)
1 teaspoon salt
1/2 teaspoon black pepper
3 cups loosely packed fresh basil
2/3 cup extra-virgin olive oil

With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.

Cooks' notes:
• Pesto keeps, its surface covered with plastic wrap, chilled, 1 week.

Makes about 1 1/3 cups.