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
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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MINESTRONE di verdure con ditali e PESTO / Vegetable MINESTRONE with pasta and PESTO
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INGREDIENTI per 4 persone:
1 cipolla
1 carota media
1 gambo di sedano
40 g di olio di oliva
60 g di prosciutto cotto
1200 g di acqua
1 dado vegetale
200 g di bieta (o cicoria fresca o surgelata)
100 g di zucca
sale q.b.
200 g di pasta tipo ditali
200 g di fagioli in scatola
Per condire:
4 cucchiaini di pesto
olio evo
parmigiano
BUON APPETITO!!! ;))
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Ingredients for 4 people:
1 onion
1 medium carrot
1 celery stalk
40 g of olive oil
60 g of cooked ham
1200 g of water
1 vegetable nut
200 g of chard (or fresh or frozen chicory)
100 g of pumpkin
Salt to taste.
200 g of pasta
200 g of canned beans
To season:
4 teaspoons of pesto
extra virgin olive oil
parmesan
ENJOY YOUR MEAL!!! ;))
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ИНГРЕДИЕНТЫ для 4 человек:
1 луковица
1 средняя морковь
1 стебель сельдерея
40 г оливкового масла
60 г вареной ветчины
1200 г воды
1 кубик овощного бульйона
200 г шпината (или свежего или замороженного цикория)
100 г тыквы
соль по вкусу
200 г макарон
200 г консервированной фасоли
4 чайные ложки песто
оливковое масло
пармезан
ПРИЯТНОГО АППЕТИТА!!! ;))
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Minestrone di pasta e pesto
ABC della cucina. Gualtiero Marchesi e Davide Oldani 1990
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 !
GENOESE-STYLE MINESTRONE ???????????? delicious soup #shorts #recipe
Cosy up with a bowl of Genoese-style Minestrone! Packed with fresh veggies, borlotti beans, and a swirl of pesto, this is comfort food with an Italian twist. Perfect for any day that needs a touch of warmth! ????RECIPE????
@chefsebastianfitarau