MINESTRONE GENOVESE
alla BELLINO
MINESTRONE GENOVESE
Mixed Vegetable Soup of Genoa
Minestrone may very well be the most popular of all Italian soups. It was first created as a way of using leftover vegetables from the previous night’s dinner, so as not to let those vegetables or anything go to waste. Minestrone can be made from any variety of vegetables, most popular are: onions, potatoes, carrots, zucchini, tomatoes, and peas. Add a little salt, pepper, olive oil, and garlic, cook and right there you have the basic Minestrone Soup. The main thing that makes Minestrone Genovese different from this or other basic Minestrone soups, is the addition when serving the Minestrone, adding a dollop of freshly made Basil Pesto, Genoa’s most famous food item of all, that just about everybody loves.
MINESTRONE GENOVESE
Ingredients :
5 tablespoons best quality Italian Olive Oil
1 medium Onion, peeled and chopped
2 Carrots, peeled and cut to medium dice
2 medium Zucchini, washed and diced ½” dice
5 plum Tomatoes, fresh or canned, chopped
2 large Potatoes, peeled and cut to ¾” dice
2 Bay Leaves
2 cloves Garlic, peeled and chopped
7 cups water
1 cup frozen Peas
2 cups fresh Spinach, washed and chopped
¼ pound Stellini Pastina, or Ditalini
1 teaspoon each of Salt & ground Black Pepper
1 – 15 ounce can Cannellini Beans
3 tablespoons Basil Pesto (preceding Recipe)
Preparation :
Add the Olive Oil and chopped Onions to a large stainless steel pot.
Turn the heat on to medium and cook for 4 minutes while stirring.
Lower heat to low, and add the garlic. Cook on low heat for 3 minutes.
Add the Tomatoes. Sprinkle a little salt & black pepper over the tomatoes.
Cook on medium heat for 4 minutes, stirring with a wooden spoon.
Add the Carrots and Zucchini and stir.
Add the Potatoes, the water, and Bay Leaves, Slat, & Black Pepper. Turn heat to high and bring all to the boil.
Once the water is boiling, lower heat so the soup is at a low simmer. Let cook for 25-30 minutes.
While the soup is simmering, cook the pasta in a separate pot in boiling salted water, according to directions on the package. Strain the pasta in a colander and let cool.
After the soup has been cooking for 25 minutes, add the Cannellini Beans, and cook on medium heat for 4 minutes.
Add the Spinach and cook for 3 minutes.
Add the cooked Pasta and cook over medium heat for 2 minutes.
The soup is done.
To serve, fill a soup bowl with the Minestrone. Add a small dollop of Basil Pesto and serve.
Enjoy!
This Recipe is complements from author Daniel Bellino
It is excerpted from his forthcoming cookbook, which he is currently working on. The working title of the book is “Rome Venice Pizza Pasta and ???”
Note : This is what is known as a “working title” and it may or may not be the Title of the Book, once published.
… “Thanks, Daniel Bellino” …
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