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.
Serves 10
Ingredients
- ¼ cup Extra Virgin Olive Oil Riviera Ligure DOP Academia Barilla
- 1 small onion, small dice
- 2 ribs celery, small dice
- 1 large carrot, small dice
- 2 cloves garlic, minced
- 1 teaspoon parsley, chopped
- 12 cups vegetable stock or water
- 1 28-oz can Peeled Cherry Tomatoes Academia Barilla
- 1 large potato, peeled, medium dice
- 1 cup peas, fresh or frozen
- 1 small butternut squash, peeled, medium dice
- ½ head cabbage, shredded
- 1 large zucchini, medium dice
- 8 oz green beans, cut into ½-inch pieces
- 1 15-oz can borlotti beans, rinsed
- 1 15-oz can cannellini beans, rinsed
- 8 oz orzo or broken spaghetti
- Salt and pepper to taste
- 1/3 cup Pesto alla Genovese Academia Barilla
1/3 cup Parmigiano-Reggiano cheese Academia Barilla
Procedure
Heat olive oil in heavy large pot over medium heat. Add onion, celery, carrot, garlic and parsley; sauté until soft, about 5-8 minutes. Add broth, cherry tomatoes and next 6 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and cook for about 15-20 minutes. Stir in beans and pasta, and simmer 15 minutes longer or until pasta is al dente. Season soup to taste with salt and pepper. Ladle soup into bowls; garnish each with 1 tablespoon of pesto and grated Parmigiano-Reggiano cheese.
Original recipe courtesy of Academia Barilla, adapted by Kimberly Davis, Sur La Table corporate chef, 2008
