Minestrone Alla Genovese With Pesto Recipes

MINESTRONE ALLA GENOVESE (WITH PESTO)

Minestrone Alla Genovese (With Pesto) image

From A Taste of Italy (1996) by The American Cooking Guild: "Minestrone is a soup specialty of central and northern Italy. The soup might be ladled over slices of grilled country-style bread. The roots of this practice may stem from medieval times when castle servants made soup from wild herbs and recycled trenchers, which were large pieces of bread used as serving plates."

Provided by Heather3271

Categories Beans

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

1/2 cup olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 -3 cups savoy cabbage, shredded
2 stalks celery, chopped
2 carrots, chopped
1 quart beef broth (preferably rich)
1 quart water
4 ounces tomato paste
1/4 cup fresh herb, minced (parsley, basil, or marjoram)
3 small zucchini, cut into half-moon slices
1 cup Italian cut green beans, sliced (fresh or frozen, regular green beans are fine, too)
1 (15 ounce) can cannellini beans or 1 (15 ounce) can great northern beans
1 (15 ounce) can kidney beans or 1 (15 ounce) can pinto beans
6 ounces genoa salami, diced in small cubes
1/2 cup pasta, small (like small shells)
salt and black pepper, freshly ground (to taste)
2 tablespoons pesto sauce (see our Poppy Seed Pie)
parmesan cheese, freshly grated

Steps:

In a large saucepan, heat oil.
Saute onion and garlic 2-3 minutes.
Add cabbage, celery, and carrots. Saute 5 minutes.
Add broth, water, tomato paste, and herbs. Partially cover pan and simmer 30 minutes.
Add zucchini, beans, and salami; cook 15 minutes.
Add pasta; cook until al dente.
Add salt and pepper.
Stir in pesto sauce just before serving.
Serve in large bowls with grated cheese.

MINESTRONE WITH PESTO

Minestrone with Pesto image

Minestrone is a thick, mixed vegetable soup using almost any combination of seasonal vegetables. Short cuts of pasta or rice may also be added. This version includes pesto sauce.

Provided by Lizz C.

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Time 1h30m

Yield 6

Number Of Ingredients 17

Ingredients

3 tablespoons olive oil
1 leek, sliced
1 large onion, finely chopped
2 carrots, finely chopped
1 celery rib, finely chopped
2 cloves garlic, finely chopped
2 potatoes, peeled and diced
6 ¼ cups hot vegetable broth
1 bay leaf
1 sprig fresh thyme
salt and freshly ground black pepper to taste
2 zucchini, finely chopped, or more to taste
¾ cup fresh peas
3 medium tomatoes, peeled and finely chopped
2 cups cannellini beans, drained and rinsed
3 tablespoons pesto sauce
1 tablespoon freshly grated Parmesan cheese, or to taste

Steps:

Heat oil over medium heat in a stockpot. Stir in leek and onion and cook for 5 to 6 minutes. Add carrots, celery, and garlic; cook for 5 minutes. Add potatoes and cook for 2 to 3 minutes more.
Pour hot vegetable broth into the pot and stir well. Add bay leaf and thyme; season with salt and pepper. Bring to a boil; reduce heat and let simmer for 10 to 12 minutes.
Stir in zucchini and peas. Let simmer for 5 minutes. Add tomatoes, cover, and let simmer for 5 to 8 minutes.
Uncover the pot and stir in beans. Let simmer for 10 minutes; stir in pesto sauce and let simmer for 5 minutes. Remove from heat and let stand for 3 to 4 minutes. Serve topped with Parmesan cheese.

Nutrition Facts : Calories 321.3 calories, Carbohydrate 44.6 g, Cholesterol 3.2 mg, Fat 11.9 g, Fiber 10.2 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 813.7 mg, Sugar 9.7 g

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