Genoese Minestrone Recipes

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WINTER MINESTRONE



Winter Minestrone image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained, rinsed
2 (14-ounce) cans low-sodium beef broth
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper

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



Genoese Minestrone image

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

1/4 cup dried navy beans (or other small white beans)
2 slices bacon, cut into 1/4-inch dice
2 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
1/4 cup chopped fresh parsley
1 medium onion, chopped
3 quarts water
3 carrots, pared, cut into 1/2-inch dice
3 medium zucchini, quartered lengthwise, sliced
4 ripe medium tomatoes, peeled, seeded, cut into 1/2-inch dice
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 small head savoy cabbage, shredded (about 3 cups)
1 cup small shell pasta
1/2 cup freshly grated parmesan cheese
1/4 cup chopped fresh basil

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



Genoese Minestrone With Pesto image

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

1/3 cup dried borlotti beans (red)
1/3 cup dried cannellini beans
2 zucchini, trimmed and diced
2 eggplants, trimmed and diced
3 tomatoes, peeled, seeded and diced
1 bunch celery, trimmed and diced
2 potatoes, peeled and diced
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
5 ounces macaroni or 5 ounces penne
2 tablespoons basil pesto (such as Buitoni)

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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Top Asked Questions

How to cook Minestrone alla genovese?
Minestrone alla Genovese – The Classic Minestrone. Put the fava, other beans, onion, celery, carrots, parsley, and ¼ cup olive oil in a large stock pot, cover with the water, stir, and bring to a boil. Salt to taste, cover, reduce the heat to low, and simmer, stirring occasionally, until the beans are half-cooked, about 20 minutes to 1 hour,...
What to eat in Genovese?
The famous Genoese-style minestrone is a very dense and satisfying meal. It utilizes both seasonal vegetables and the famous pesto alla Genovese, made of garlic, basil, pine nuts, and Parmigiano-Reggiano cheese.
Is minestrone a speciality food?
But, as the Italian gastronome Massimo Alberini has said, as good as minestrone is, it is not a gastronomic specialty but rather an elemental dish composed of seasonal beans and vegetables and bound together by rice or macaroni. It is the quintessential meal of cucina povera.
What is Genovese Pesto made of?
It utilizes both seasonal vegetables and the famous pesto alla Genovese, made of garlic, basil, pine nuts, and Parmigiano-Reggiano cheese.

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