Genoese Minestrone Recipes

GENOESE MINESTRONE

Genoese Minestrone image

Make and share this Genoese Minestrone recipe from Food.com.

Provided by JackieOhNo

Categories Pasta Shells

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup dried navy beans (or other small white beans)
2 slices bacon, cut into 1/4-inch dice
2 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
1/4 cup chopped fresh parsley
1 medium onion, chopped
3 quarts water
3 carrots, pared, cut into 1/2-inch dice
3 medium zucchini, quartered lengthwise, sliced
4 ripe medium tomatoes, peeled, seeded, cut into 1/2-inch dice
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 small head savoy cabbage, shredded (about 3 cups)
1 cup small shell pasta
1/2 cup freshly grated parmesan cheese
1/4 cup chopped fresh basil

Steps:

Soak beans in at least 1 inch of water in small saucepan overnight (or boil for 1 minute, remove from heat, and let stand covered 1 hour).
Cook bacon in large pot over medium heat. Remove all but 2 T. of the fat; leave bacon in pot. Add oil and heat over medium heat. Add garlic and parsley; saute until lightly colored, about 2 minutes. Add onion and saute 1 minute. Add 3 quarts water, the carrots, zucchini, tomatoes, and drained navy beans. Season with salt and pepper. Heat to boiling. Reduce heat and simmer uncovered 1 to 1-1/2 hours.
Add cabbage and simmer 20 minutes. Add pasta and simmer until tender, about 10 minutes.
Taste and adjust seasonings. Ladle soup into wide bowls. Sprinkle with Parmesan and basil.

GENOVESE MINESTRONE (NO TOMATOES)

Genovese Minestrone (No Tomatoes) image

This recipe is a combination of several recipes. The search began because my mother-in-law can't eat tomatoes so the flavour base had to be something else. Cooking time of 40 minutes seems a bit extreme for spinach but it works. For vegetarians, simply omit the pancetta.

Provided by Gourmand

Categories Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

3 tablespoons olive oil
5 garlic cloves, chopped
2 medium onions, chopped
2 cups celery, chopped including some leaves
4 cups carrots, sliced
7 cups chicken broth
1/2 cup white wine
1 1/2 cups canned black beans, drained and rinsed
3/4 lb green beans, fresh
4 cups spinach leaves, rinsed
3 cups butternut squash, cubed
2 teaspoons oregano, dried
1 teaspoon salt
1 tablespoon pepper
1 cup basil pesto
1/2 lb pancetta, chopped and fried
1/2 lb pasta, small shells
1/2 cup parmesan cheese, grated
1 tablespoon olive oil

Steps:

Heat olive oil over medium high heat in a dutch oven. Add garlic, onions, celery and carrots and sauté until onions begin to soften.
Add broth, wine, black and green beans, spinach, squash, oregano, salt and pepper. Bring to a boil, cover, reduce heat and simmer for 40 minutes. Add in pesto and adjust salt to your liking.
If making ahead, simply stop at this point, then reheat the vegetable mixture and continue with the recipe.
While vegetables are cooking, sauté pancetta until crisp. Reserve rendered fat to add to the vegetables if you wish. Cook the pasta according to package directions and stir in to the vegetables.
To serve, ladle soup into bowls and top with the pancetta and parmesan.

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