Minestrone con Pesto alla Genovese – Minestrone with Pesto alla Genovese
Minestrone is one of Italy’s signature dishes, and every region has its own variety. The Italian root word in minestrone is minestra, which is a term that refers to chunky soup. Minestrone was originally peasant food. It was born in the kitchens of home cooks looking for a way to satisfy their hungry families. The dish is meant to be easy to make and delicious, while being both nutritious and inexpensive. The common ingredients used to prepare a traditional minestrone soup are beans, celery, carrots, onions, tomatoes and stock.
By by Academia Barilla, adapted by the Sur La Table kitchen
Serves Makes 10 servings
Ingredients
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¼ cup Extra Virgin Olive Oil
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1 small onion, small dice
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2 ribs celery, small dice
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1 large carrot, small dice
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2 cloves garlic, minced
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1 teaspoon parsley, chopped
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12 cups vegetable stock or water
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1 (28-ounce) can Peeled Cherry Tomatoes
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1 large potato, peeled, medium dice
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1 cup peas, fresh or frozen
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1 small butternut squash, peeled, medium dice
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½ head cabbage, shredded
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1 large zucchini, medium dice
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8 oz green beans, cut into ½-inch pieces
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1 (15-ounce) can borlotti beans, rinsed
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1 (15-ounce) can cannellini beans, rinsed
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8 oz orzo or broken spaghetti
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Salt and pepper to taste
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⅓ cup Pesto alla Genovese
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⅓ cup Parmigiano-Reggiano cheese
Procedure
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Heat olive oil in heavy large pot over medium heat.
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Add onion, celery, carrot, garlic and parsley; sauté until soft, about 5-8 minutes.
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Add broth, cherry tomatoes and next 6 ingredients.
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Increase heat to high and bring soup to boil.
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Reduce heat to medium-low, partially cover pot, and cook for about 15-20 minutes.
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Stir in beans and pasta, and simmer 15 minutes longer or until pasta is al dente.
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Season soup to taste with salt and pepper.
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Ladle soup into bowls; garnish each with 1 tablespoon of pesto and grated Parmigiano-Reggiano cheese.
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