Minestrone Alla Genovese
Minestrone is one of the cornerstones of Italian cuisine, try cooking this simple soup from the kitchen of Filippo Berio.
Preparation Time:10 minutes
Cooking Time:1 hour 5 minutes
Level of Difficulty:Easy
Servings:4 - 6
- 8 tbsp Filippo Berio Extra
- Virgin Olive Oil
- 1 large onion, chopped
- 100g (31/2 oz) pancetta, cubed
- 1 garlic clove, chopped
- 1 tbsp fresh parsley, chopped
- 2 sage leaves
- 2 celery stalks, sliced
- 2 carrots, sliced
- 2 potatoes, peeled and halved
- 400g can chopped tomatoes
- 1 tsp tomato puree
- 1.2 litres (2pt) chicken stock
- 400g can borlotti beans, drained
- 2 courgettes, sliced
- 225g (8oz) frozen peas
- Quarter cabbage, finely shredded
- 100g (31/2 oz) small pasta
- Pesto and Parmesan cheese to serve
- 225g (8oz) frozen peas (see focaccia recipe)
- Heat the oil in a large pan, add the onion, pancetta, garlic, parsley and sage and cook over a low heat for about 10 minutes until the onion is soft and golden.
- Add the celery, carrot and halved potatoes and cook for 5 minutes. Stir in the tomato puree, tomatoes, stock and beans. Season well, then bring to the boil. Cover and simmer for 40 minutes, or until the potato has softened and broken up.
- Add the remaining vegetables and pasta and simmer for 10 minutes or until the pasta is just tender al dente. Adjust the seasoning and serve in bowls with pesto and/or Parmesan cheese 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.