How To make Minestrone Genovese(Vegetable Soup with Pesto)
1 1/3 c Dried white kidney beans,
soaked 8 c Water
2 lg Potatoes, diced
1/2 lb Butternut squash, peeled &
:
diced 3 lg Zucchini, chopped finely
1 ea Tomato, peeled, seeded &
-- chopped 1/3 lb Mushrooms, sliced
1 ea Carrot, finely chopped
2 ea Celery ribs, finely chopped
1 lg Garlic clove, minced
1 ea Yellow onion, finely sliced
1/3 c Olive oil
1 1/2 ts Coarse sea salt
1/2 lb Tubular pasta
2 tb Pesto, see recipe
Olive oil
Drain the beans & combine with the water in a Dutch oven. Bring to a boil & cok at a high heat for 10 minutes. Reduce heat & simmer, covered, for another 5 minutes. Add the potatoes, squash, zucchini, tomato & mushrooms & cook over medium heat, stirring from time to time. After about 15 minutes, add the carrot, celery, garlic & onion. Simmer for another 15 minutes, stirring occasionally. Add the olive oil & salt. Continue simemring, pressing the beans & potatoes against the side of the pot to make the soup dense. After another 15 minutes cooking, add the pasta & simmer for 9 or 10 minutes until it is al dente. Just as the heat is turned off, stir in the pesto. Let the soup cool until it is tepid & serve it with drizzles of olive oil on top.
How To make Minestrone Genovese(Vegetable Soup with Pesto)'s Videos
Meet 100yr old Annunziata while she makes a fregola pasta soup from Sardinia
Annunziata lives in a village with the highest number of over 100 year olds in Italy and she celebrated her century in August 2022. Here she shows how to make a delicious vegetable, chickpea and fregola pasta soup.
To make fregola, you'll need coarsely ground durum wheat called semola. It's impossible to give precise quantities but allow around 500g of semola and 300ml of water, with a pinch of salt.
For the soup: 300g chickpeas, soaked, 1 onion, 2 zucchini, one carrot, one large potato, 2 sticks celery, 50g cream cheese , the veggies can change according to the season eg add squash instead of zucchini
Italian Minestrone Soup | Gennaro Contaldo
'Step in to my garden!' Let the Godfather of Food Tube, Gennaro Contaldo show you how to make the most delicious, warming and hearty minestrone recipe straight from his childhood. If there is anyone who knows how to pack flavour into a nutritious bowl of soup, it's Gennaro. Packing veg from peas to pumpkin, this doesn't only show you the rainbow, but has such an incredible variety of textures and flavours. A show stopper!
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Il minestrone in un ristorante Michelin ligure con Ivano Ricchebono - The Cook*
Un'altra grande ricetta ligure, il minestrone di verdure. Un piatto carico di ricordi per moltissimi italiani, che lo chef Ivano Ricchebono, una stella Michelin al the Cook di Genova, elabora attraverso un vero e proprio esercizio tecnico per conservare al meglio il sapore e le consistenze delle tantissime verdure di stagione utilizzate. Senza dimenticare l'imprescindibile pesto e la prova del cucchiao.
In collaborazione con Monograno Felicetti
Il minestrone di Ivano Ricchebono fa parte del cofanetto PASTA, scopri di più navigando il nostro shop e acquista:
0:58 Soffritto
2:21 Taglio e cottura singole verdure/Cutting and cooking individual vegetables
6:48 Essicazione delle verdure/Drying vegetables
9:27 Cottura del minestrone/Cooking minestrone
13:11 Pesto al mortaio/Pesto in the mortar
14:39 Cottura della pasta/Cooking pasta
15:57 Impiattamento/Placing
17:19 Prova del cucchiao/Spoon test
Guarda le altre ricette liguri di ItaliaSquisita:
Pesto Masterclass youtube.com/watch?v=EFv5ZmztvSI
Trofie al pesto
Focaccia Genovese
Focaccia di Reccoe
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Minestrone with Green Pesto in 60 Seconds
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Today: Minestrone with Green Pesto
1. Prepare 8 cups (2L) of vegetable broth. Cut into cubes: 2 zucchini, 1 onion, 2 stalks celery, 4 cloves of garlic and 2 scallions. Also slice 2 carrots and chop some leek into small pieces. If you don't want to use canned vegetables, cook 1 cup (150g) peas and 14 oz (400g) white beans.
2. take a large pot and heat 2 tablespoons of olive oil over medium heat. Fry the onion, the celery, the carrots and the leek in it for 6 minutes. Then add the garlic with 1 pinch salt and 1/2 tsp pepper and fry for about 30 seconds. Fill the vegetable broth into the pot and bring the mixture to the boil at higher temperatures.
3. Now put the white beans and 4 oz (150g) pasta in the pot. We used little shell noodles here. Cook the pasta over medium heat according to the instructions on the packet. In half the time, add the zucchini and finish cooking the pasta.
4. turn off the stove as soon as the pasta is ready, but leave the pot on the hot stove. Now add the peas with the scallions. Add juice of 1 lime and mix the soup with 1 tablespoon parsley and ½ cup (150g) Pesto Genovese.
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We wish you bon appetit!
Ingredients:
- 14 oz (400g) white beans
- 4 oz (150g) pasta
- 1 cup (150g) peas
- ½ cup (150g) Pesto Genovese
- 4 cloves of garlic
- 2 courgettes
- 2 celery sticks
- 2 spring onions
- 2 carrots
- 8 cups (2L) vegetable broth
- 1 lime
- 1 tablespoon parsley
- A little leek
- olive oil
- salt
- pepper
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Winter minestrone soup with pesto recipe
How to cook minestrone soup with pesto: a real winter warmer on The Source, Made in Bristol TV with Tara Clist of Tara's Table, a private chef and event caterer in Bristol. Watch now to get a delicious minestrone soup recipe.
Pesto Minestrone Soup (Gluten-Free, Vegan)
Pesto Minestrone - This gorgeous, healthy vegetable soup is the perfect thing to warm and fill you without weighing you down. (vegan and gluten free)
GET THE FULL RECIPE HERE: