Minestrone alla genovese
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Minestrone alla genovese
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Genoa Style Vegetable Soup
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Ingredients
- 200 g (1 cup) 200 g (1 cup) dried beans preferably borlotti
- 1 medium leek
- 1 carrot
- 1 stalk celery
- 150 g (5 oz) green beans
- 1 medium 1 medium zucchini
- 1/4 small head green cabbage preferably of the Savoy variety
- 100 g (3-1/2 oz) 100g (3-1/2 oz) Swiss chard leaves (or spinach)
- 1-2 small 1-2 small potatoes
- 1/4 small pumpkin (about 250g/8 oz) skinned and seeded
- 1 small eggplant
- 1 piece Parmesan rind (optional)
- 200 g (7 oz) 200g (7 oz) ditalini or other soup pasta (see Notes)
- olive oil
- salt and pepper
For final enrichment
- 1 batch homemade pesto
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Instructions
- Let the beans soak overnight. Discard the soaking water and replace with fresh water to cover them well. Simmer in a large pot until nearly tender, about an hour.
- While the beans are simmering, trim and cut up all the other vegetables into a small dice,
- When the beans have cooked sufficiently, add the vegetables to the pot and enough water to cover them by a good 3cm/1 inch, along with a drizzle of olive oil and a good pinch of salt, and the Parmesan rind if using. Simmer gently for a good 45 minutes.
- Take a ladleful or two of the soup and purée it in a blender. Add back to the pot, along with the pasta and, if things look too thick or dry, more water. Simmer for another 8-10 minutes, mixing from time to time to avoid scorching or sticking, until the pasta is done.
- Let the soup rest for a few minutes, then mix in the pesto before serving.
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