Minestrone alla Genovese
Preparation time: 10 minutes
Cook time: 1 hour 5 minutes
- 8 tbsp Filippo Berio Extra Virgin Olive Oil
- 1 large onion, chopped
- 100g pancetta, cubed
- 1 clove garlic, chopped
- 1tbsp chopped fresh parsley
- 2 sage leaves
- 2 celery stalks, sliced
- 2 carrots, sliced
- 2 potatoes, peeled and halved
- 1 (400g) can chopped tomatoes
- 1 tsp tomato puree
- 1.2ltr chicken stock
- 1 (400g) can borlotti beans, drained
- 2 courgettes, sliced
- 225g fresh or frozen peas
- Quarter cabbage, finely shredded
- 100g small pasta
- Filippo Berio Classic Pesto and parmesan cheese to serve
garlic Heat the oil in a large pan add the onion pancetta parsley and sage and cook over a low heat for about 10mins until the onion is soft and golden.
Add the celery carrot and halved potatoes and cook for 5 mins. Stir in the tomato puree tomatoes stock and beans. Season well then bring to the boil. Cover and simmer for 40mins or until the potato has softened and broken up.
Add the remaining vegetables and pasta and simmer for 10 mins or until the pasta is just tender 'al dente'. Adjust the seasoning and serve in bowls with pesto spooned over.
Just about every region of Italy has its own minestrone.
This version comes from Liguria where the soup is traditionally topped with a spoonful or two of fresh pesto and plenty of parmesan cheese sprinkled over.