28 January 2008

minestrone alla genovese

Here is the recipe of this famous soup from Genoa.....no pictures, sorry, maybe in the future...


1 onion
100 gr. Beans (the kind is Borlotti)
150 gr. String Beans
3 potatoes
2 eggplants
200 gr. Zucchini
300 gr. Cabbages
200 gr. Season vegetables (like Swiss chard)
25 gr. Dried mushrooms
2 spoons of extra virgin olive oil
200 gr. Pasta (the little one that in Italy is called BRICCHETTI)
50 gr. PESTO (see the former recipe)


Clean all vegetables and put on the stove a pot with salted water. When it boils put in the pot all the vegetables that you have previously cut into little pieces.
Let the dried mushrooms soak then twist them and put them into the soup.
Cook with at a low fire for an hour or so. Add the pasta and let it cook. Take the pot off the stove and add the pesto (that you have previously watered). Stir and serve with parmesan cheese. (If you don’t like the vegetables in pieces, before adding the pasta, you can use the mix blender to smooth the soup).
Good luck!!!


laurel said...

Graaande Lisa! Grazie!
I have wanted this recipe for so long: it's all the deliciousness of a summery pesto, yet wrapped in a warm, wintery soup. Perfect!

LaLaLaLeah said...

Yum! Annalisa! This soup sounds amazing. I can almost taste the comfort! I have been craving soup so much this winter and love how much rejuvination one can find in a recipe like this. Thank you!