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Minestrone alla genovese

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Ingredients

For the minestrone
  • 1 (15.5-ounce) can borlotti beans, with liquid (roman or cannellini beans
  • 2 medium potatoes, peeled and cut into 1/2-inch-thick cubes
  • 8 cup water
  • 1 1/2 cup (half of a small head) cabbage, shredded (savoy cabbage is preferred)
  • 2 cup small- to medium-sized zucchini, cut into 1/2-inch-thick half rounds
  • 2 cup chopped green beans
  • 1 cup small eggplant, peeled and cut into 1/2-inch-thick cubes
  • 1 tablespoon kosher or sea salt
  • 1/2 cup tubetti, ditalini pasta, or other small pasta
  • 1 cup large clove garlic
For garnish
  • 1 (15.5-ounce) can borlotti beans, with liquid (roman or cannellini beans
  • 2 medium potatoes, peeled and cut into 1/2-inch-thick cubes
  • 8 cup water
  • 1 1/2 cup (half of a small head) cabbage, shredded (savoy cabbage is preferred)
  • 2 cup small- to medium-sized zucchini, cut into 1/2-inch-thick half rounds
  • 2 cup chopped green beans
  • 1 cup small eggplant, peeled and cut into 1/2-inch-thick cubes
  • 1 tablespoon kosher or sea salt
  • 1/2 cup tubetti, ditalini pasta, or other small pasta
  • 1 cup large clove garlic
  • 1/4 teaspoon kosher or sea salt, more to taste
  • 1 cup (packed) fresh basil leaves
For pesto
  • 1 (15.5-ounce) can borlotti beans, with liquid (roman or cannellini beans
  • 2 medium potatoes, peeled and cut into 1/2-inch-thick cubes
  • 8 cup water
  • 1 1/2 cup (half of a small head) cabbage, shredded (savoy cabbage is preferred)
  • 2 cup small- to medium-sized zucchini, cut into 1/2-inch-thick half rounds
  • 2 cup chopped green beans
  • 1 cup small eggplant, peeled and cut into 1/2-inch-thick cubes
  • 1 tablespoon kosher or sea salt
  • 1/2 cup tubetti, ditalini pasta, or other small pasta
  • 1 cup large clove garlic
  • 1/4 teaspoon kosher or sea salt, more to taste
  • 1 cup (packed) fresh basil leaves
  • 2 tablespoon grated parmigiano-reggiano cheese
  • 1 tablespoon finely grated pecorino romano cheese
  • 1 tablespoon pine nuts
  • 1/4 cup extra virgin olive oil

Preparation

Baking Directions:

For pesto: In a food processor, add the garlic, salt and basil.

Pulse until the basil is chopped, 10 to 12 pulses.

Next add the cheeses, pulsing until well combined.

Add the pine nuts and pulse until chopped.

Now, with the food processor running, drizzle in the olive oil until the mixture is a loose paste.

(Be careful not to process the basil too much, the basil will react to the heat of the food processor and become discolored.)

Taste for salt and adjust as needed.

For minestrone: In a large pot, combine the beans, potatoes and water.

Bring to a boil over high heat, reduce the heat to low and simmer for 15 minutes.

Raise the heat to medium-high, stir in the cabbage, zucchini, green beans, eggplant and salt.

Bring to a boil, reduce the heat to low and simmer for 15 minutes.

Add in the pasta and cook for another 8 to 10 minutes, until the pasta is al dente – tender, but firm to the bite.

Turn off the heat, stir in the pesto, taste for seasoning and adjust with salt.

Serve with a sprinkle of grated cheese and a leaf or two of basil as garnish.

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