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
Genovese Vegetable Soup
Delicious soup from Genoa, Italy. Rich and savory, this soup is low-carb, full of nutrition and perfect for the cold weather outside. This is my take on it as I substituted chick peas for the red beans. Either way this is a surprisingly tasty soup! This high quality Greek olive oil makes a huge difference in any recipe. Ingredients follow:
½ Head Cabbage
½ LB Fresh Green Beans
2 Carrots
2 Leeks
2 Zucchinis
1 Onion
1 C Flat Leaf Parsley
3 Cloves Garlic
1 28OZ Can Crushed Tomatoes
2 16 OZ Cans Chick Peas
2 TSP Sea Salt
1 C Pinot Grigio
½ C Olive Oil
Rind Of Parmesan Cheese
Thyme
Rosemary
2 QTS Water
Buy Olive Oil Here:
Music: Santa Lucia c. 2010 Italian Restaurant Music Of Italy. Used by permission.
Vegan Minestrone alla Genovese
Vegan minestrone alla Genovese is a rich and fulfilling soup that's filled with nutritious goodness. This is vegan Italian food at its best and also the best way to use up any excess veggies. Serve it with a dollop of vegan pesto on top, and get ready to be amazed by the flavours.
You can find the recipe at:
Winter Ligurian Minestrone
A warming Ligurian minestrone that cooks in 30 minutes with seasonal winter vegetables and brightened with some Pesto Genovese, wonderful comfort food for the cold winter.
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#W2Kitchen #minestrone #minestronesoup
DeLallo Minestrone alla Genovese – Vegetable Soup with Pesto
There are hundreds of ways to prepare minestrone in Italy—this is a simple, Genovese version. Adapt it to the season and your own tastes, adding any vegetable you wish, and create a hearty, cold-weather soup.
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
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Minestrone soup with Pesto presented by Fabulous Food in 5
This tasty raw minestrone soup with pesto is amazing and so quick to make. It needs to be eaten on the day of making. Yummy !