Genoese Minestrone Recipes
WINTER MINESTRONE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
- Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)
- Ladle the soup into bowls and serve.
GENOESE MINESTRONE
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
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.
GENOESE MINESTRONE WITH PESTO
This is a very simple minestrone, but also rich in garden vegetables, with the all-important addition of a few spoonfuls of pesto just before serving. Adding this strongly flavored Genoese sauce to the soup gives it a character all of its own. The recipe came from: The Italian Gourmet
Provided by Chef mariajane
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak the borlotti and cannellini beans for 12 hours in cold water to cover. Combine all the vegetables with the oil and salt in a large saucepan. Add cold water to cover. Bring to a boil, cover; reduce heat to moderately low, and cook for about 1 hour, until the beans are tender.
- Add the pasta, turn up the heat and cook until the pasta is al dente. Turn off the heat, add the pesto and stir at once with a wooden spoon. Serve immediately.
Nutrition Facts : Calories 404.2, Fat 8.5, SaturatedFat 1.3, Sodium 779, Carbohydrate 73.8, Fiber 17.2, Sugar 13.2, Protein 13.7
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- Let the beans soak overnight. Discard the soaking water and replace with fresh water to cover them well. Simmer in a large pot until nearly tender, about an hour.
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