Genoese Minestrone Recipe

Ingredients :

Serves 4-6

• 1 onion

• 2 celery sticks

• 1 large carrot

• 45ml / 3 tbsp olive oil

• 150g / 5 oz French (green) beans, cut into 5cm / 2 in pieces

• 1 courgette (zucchini), thinly sliced 1 potato, cut into 1cm / ½ in cubes

• ¼ Savoy cabbage, shredded

• 1 small aubergine (eggplant), cut into 1cm/½in cubes

• 200g / 7oz can cannellini beans, drained and rinsed

• 2 Italian plum tomatoes, chopped

• 1.2 liters / 2 pints / 5 cups vegetable stock

• 90g / 3½ oz dried spaghetti or vermicelli

• salt and freshly ground black pepper
  
  For the pesto :

• about 20 fresh basil leaves

• 1 garlic clove

• 10ml / 2 tsp pine nuts

• 15ml / 1 tbsp freshly grated Parmesan

• 15ml / 1 tbsp freshly grated Pecorino

• 30ml / 2 tbsp olive oil

Method :

1. Chop the onion, celery and carrot finely, either in a food processor or by hand. Heat the olive oil in a large pan, add the chopped vegetables and cook over a low heat, stirring frequently, for 5-7 minutes.

2. Add the French beans, courgette, potato and cabbage to the pan. Cook for 3 minutes, then add the aubergine, cannellini beans and plum tomatoes. Cook for a further 3 minutes.

3. Pour in the stock with salt and pepper to taste. Bring to the boil. Stir, cover and lower the heat. Simmer for 40 minutes, stirring occasionally.

4. Meanwhile, process all the pesto ingredients in a food processor until the mixture forms a smooth sauce, adding 15-45ml / 1-3 tbsp water through the feeder tube if necessary.

5. Carefully break the spaghetti or vermicelli into small pieces and add it to the soup. Simmer, stirring frequently, for 5 minutes.

6. Add the pesto sauce and stir it in well, then allow the soup to simmer for a further 2-3 minutes, or until the pasta is al dente. Taste for seasoning. Serve the soup hot, in warmed soup plates or bowls.

Nutritional Facts :

Per portion :

Energy  254kcals/1063kJ

Protein   8.6g

Fat, total   13.1g

   saturated fat   2.6g

Carbohydrate   27.6g

   of which sugars   7.1g

Fiber   5.2g