Genoese Minestrone Food

GENOVESE MINESTRONE (NO TOMATOES)

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

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

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