Minestrone alla Genovese

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.

SERVES: 4-6

PREPARATION TIME: 10 minutes

COOKING TIME: 1 hour 5 minutes

Ingredients

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

Method

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.

COOK WITH:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.