How To make Classic Minestrone Soup Con Pesto Alla Genovese
3 tablespoons Olive oil
2 Onions
diced
2 Carrots :
chopped
2 Leeks whites only chopped
2 Stalks celery :
chopped
2 Potatoes diced
1 cup Dry beans :
soaked and cooked
but still hard 1 Large eggplant skinned and diced
2 cups Hot chicken broth
4 cups Boiling water
Salt and pepper 2 Tomatoes :
diced
1 1/2 cups Cabbage diced
1 1/2 cups Spinach :
diced
1 1/2 cups Zucchini diced
3/4 cup Pasta :
raw
3 tablespoons Pesto heaping
:
PESTO----- 1 1/2 cups Fresh basil leaves
1 Garlic clove
Parmesan or romano cheese 3 tablespoons Pine nuts or walnuts
1/2 cup Olive oil
In olive oil saute till soft onions, leeks, carrots, celery, and potatoes.= Add dry beans, eggplant and cook down. Add chicken broth, water, salt,= pepper, tomatoes and cook for about 1 hour covered. Add cabbage, spinach, zucchini. Add pasta. If too thick add more chicken broth. When done add pesto sauce.
Courtesy of Ciao Italia cookbook.
How To make Classic Minestrone Soup Con Pesto Alla Genovese's Videos
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
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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!
Find the book with the recipe in here:
Links from the video:
Family Lasagne |
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Italian Minestrone Soup Recipe
Warm up on a cool day with this Italian Minestrone Soup recipe. It is packed with fresh veggies and pasta, and everyone will love it!
VIEW THE FULL RECIPE HERE:
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Ligurian Minestrone soup with Pesto
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(All Recipes have step by step Photos)
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Ligurian Minestrone Soup packed full of goodness with squash, zucchini, cabbage, beans, pasta, and topped with homemade Genovese pesto. This recipe is not only hearty and healthy but is packed full of delicious flavour.
Ingredients
1 onion
1 small butternut squash (3 cups/450g)
4 medium potatoes (3 cups/450g)
2 cups green beans (180g)
2 zucchini (courgette)
¾ cups savoy cabbage (250g)
2 cups canned cannellini beans (300g) * see notes if using dried beans
1.5 cups short pasta (150g)
1 parmesan rind (optional)
7 cups chicken or vegetable stock (1.6 litres)
Pesto ingredients
2 tightly packed cups fresh basil (50g)
2 tablespoons pinenuts (30g)
1 small clove garlic
⅔ cup freshly grated pecorino or Parmigiano Reggiano cheese (40g)
⅓ cup olive oil (80ml)
Salt to season
Instructions
Prepare your ingredients
Finely chop the onion and cut all other vegetables into bite-sized pieces. Make sure your stock is ready.
To make the minestrone
Add 1-2 tablespoons of olive oil to a large, deep pot. Add the finely chopped onion and saute until soft (around 2-3 minutes).
Next, add the zucchini, squash and potatoes to the pot along with 6.5 cups (1.6 litres) of stock and add a good pinch of salt. Add a parmesan rind if using, bring to a boil then cover the pot and let it simmer for 25 minutes.
Uncover the pot and add the green beans, canned beans, cabbage and pasta. Cover again for 5 minutes to wilt the cabbage then uncover and simmer for another 5 minutes or until the pasta is cooked.
To make the pesto
Add all the pesto ingredients to a bowl and blitz to a smooth paste using an immersion blender (hand-held). Alternatively you can so this in a food processor or mortar and pestle.
To serve
Taste the soup for seasoning and add salt as needed. Ladle the soup into bowls and top each bowl with a heaped teaspoon of basil pesto, stir in and serve.
BARILLA SG - Minestrone Soup with Spaghetti Napoletana
Try this delicious Minestrone Soup, for an easy family meal. You can serve it hot, or in warmer weather, enjoy it cold. And it can be prepared in under 30 minutes!
Discover a world of pasta at barilla.com.sg
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: