Genoese Minestrone Food

GENOVESE MINESTRONE (NO TOMATOES)

Genovese Minestrone (No Tomatoes) image

This recipe is a combination of several recipes. The search began because my mother-in-law can't eat tomatoes so the flavour base had to be something else. Cooking time of 40 minutes seems a bit extreme for spinach but it works. For vegetarians, simply omit the pancetta.

Provided by Gourmand

Categories Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

3 tablespoons olive oil
5 garlic cloves, chopped
2 medium onions, chopped
2 cups celery, chopped including some leaves
4 cups carrots, sliced
7 cups chicken broth
1/2 cup white wine
1 1/2 cups canned black beans, drained and rinsed
3/4 lb green beans, fresh
4 cups spinach leaves, rinsed
3 cups butternut squash, cubed
2 teaspoons oregano, dried
1 teaspoon salt
1 tablespoon pepper
1 cup basil pesto
1/2 lb pancetta, chopped and fried
1/2 lb pasta, small shells
1/2 cup parmesan cheese, grated
1 tablespoon olive oil

Steps:

Heat olive oil over medium high heat in a dutch oven. Add garlic, onions, celery and carrots and sauté until onions begin to soften.
Add broth, wine, black and green beans, spinach, squash, oregano, salt and pepper. Bring to a boil, cover, reduce heat and simmer for 40 minutes. Add in pesto and adjust salt to your liking.
If making ahead, simply stop at this point, then reheat the vegetable mixture and continue with the recipe.
While vegetables are cooking, sauté pancetta until crisp. Reserve rendered fat to add to the vegetables if you wish. Cook the pasta according to package directions and stir in to the vegetables.
To serve, ladle soup into bowls and top with the pancetta and parmesan.

GENOESE MINESTRONE

Genoese Minestrone image

Make and share this Genoese Minestrone recipe from Food.com.

Provided by JackieOhNo

Categories Pasta Shells

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup dried navy beans (or other small white beans)
2 slices bacon, cut into 1/4-inch dice
2 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
1/4 cup chopped fresh parsley
1 medium onion, chopped
3 quarts water
3 carrots, pared, cut into 1/2-inch dice
3 medium zucchini, quartered lengthwise, sliced
4 ripe medium tomatoes, peeled, seeded, cut into 1/2-inch dice
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 small head savoy cabbage, shredded (about 3 cups)
1 cup small shell pasta
1/2 cup freshly grated parmesan cheese
1/4 cup chopped fresh basil

Steps:

Soak beans in at least 1 inch of water in small saucepan overnight (or boil for 1 minute, remove from heat, and let stand covered 1 hour).
Cook bacon in large pot over medium heat. Remove all but 2 T. of the fat; leave bacon in pot. Add oil and heat over medium heat. Add garlic and parsley; saute until lightly colored, about 2 minutes. Add onion and saute 1 minute. Add 3 quarts water, the carrots, zucchini, tomatoes, and drained navy beans. Season with salt and pepper. Heat to boiling. Reduce heat and simmer uncovered 1 to 1-1/2 hours.
Add cabbage and simmer 20 minutes. Add pasta and simmer until tender, about 10 minutes.
Taste and adjust seasonings. Ladle soup into wide bowls. Sprinkle with Parmesan and basil.

MARIO BATALI'S MINESTRONE GENOVESE

Mario Batali's Minestrone Genovese image

Warm up on a chilly night with this healthy and flavorful soup recipe from celebrity chef Mario Batali.

Provided by The Dr. Oz Show

Yield 10

Number Of Ingredients 13

Ingredients

1/4 lb dried borlotti or pinto beans 1/2 lb dried cannellini or other white beans 1/2 cup extra-virgin olive oil
plus more as needed 1 large red onion
cut into ¼-inch dice 2 large carrots
halved lengthwise and cut into 1/2-inch half moons 2 medium zucchini
cut into 1/4-inch rounds 1 (28-ounce) can whole San Marzano tomatoes
cut into 1/2-inch dice
juices reserved 6 ribs celery
cut into 1/4-inch slices 1 bunch broccoli spigarello
cut into 1/4-inch ribbons 2 potatoes
peeled and cut into 1/2-inch dice 2 leeks
split
rinsed well
and cut into 1/4-inch half moons 8 cups cool water 1 pinch Kosher salt 1 pinch freshly ground black pepper 1/2 cup freshly grated Parmigiano-Reggiano 1/2 cup Pesto Genovese

Steps:

Place the beans in separate bowls, add water to cover and set aside to soak overnight.Drain the beans, combine them in a pot and cover with water.Bring the water to a boil, then reduce the heat to maintain a simmer and cook for about 30 minutes, or until still quite al dente.Set aside to cool in the cooking liquid.In a large soup pot, heat the oil over medium heat until it shimmers.Add the onion, carrots, zucchini, tomatoes, celery, spigarello, potatoes, and leeks and cook slowly, stirring frequently, for 20 minutes.Drain the beans and add them to the pot with the cool water.Bring to a boil, then reduce the heat to maintain a simmer and cook for 11/2 hours, or until the beans are tender.Season aggressively with salt and pepper.Divide the soup among ten shallow soup bowls and top each with a spoonful of grated Parmigiano, a dollop of pesto, and a drizzle of good olive oil.*Mario Batali's Pesto Geovese recipe

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