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Minestrone con Pesto alla Genovese – Minestrone with Pesto alla Genovese

Frank Granieri

Minestrone con Pesto alla Genovese – Minestrone with Pesto alla Genovese

Minestrone con Pesto alla Genovese - Minestrone with Pesto alla Genovese

Minestrone con Pesto alla Genovese – Minestrone with Pesto alla Genovese

Minestrone is one of Italy’s signature dishes, and every region has its own variety. The Italian root word in minestrone is minestra, which is a term that refers to chunky soup.

Minestrone was originally peasant food. It was born in the kitchens of home cooks looking for a way to satisfy their hungry families. The dish is meant to be easy to make and delicious, while being both nutritious and inexpensive. The common ingredients used to prepare a traditional minestrone soup are beans, celery, carrots, onions, tomatoes and stock.

By by Academia Barilla, adapted by the Sur La Table kitchen

Ingredients

Makes 10 servings

  • ¼ cup Extra Virgin Olive Oil

  • 1 small onion, small dice

  • 2 ribs celery, small dice

  • 1 large carrot, small dice

  • 2 cloves garlic, minced

  • 1 teaspoon parsley, chopped

  • 12 cups vegetable stock or water

  • 1 (28-ounce) can Peeled Cherry Tomatoes

  • 1 large potato, peeled, medium dice

  • 1 cup peas, fresh or frozen

  • 1 small butternut squash, peeled, medium dice

  • ½ head cabbage, shredded

  • 1 large zucchini, medium dice

  • 8 oz green beans, cut into ½-inch pieces

  • 1 (15-ounce) can borlotti beans, rinsed

  • 1 (15-ounce) can cannellini beans, rinsed

  • 8 oz orzo or broken spaghetti

  • Salt and pepper to taste

  • ⅓ cup Pesto alla Genovese Academia Barilla

  • ⅓ cup Parmigiano-Reggiano cheese Academia Barilla

Procedure

  1. Heat olive oil in heavy large pot over medium heat.

  2. Add onion, celery, carrot, garlic and parsley; sauté until soft, about 5-8 minutes.

  3. Add broth, cherry tomatoes and next 6 ingredients.

  4. Increase heat to high and bring soup to boil.

  5. Reduce heat to medium-low, partially cover pot, and cook for about 15-20 minutes.

  6. Stir in beans and pasta, and simmer 15 minutes longer or until pasta is al dente.

  7. Season soup to taste with salt and pepper.

  8. Ladle soup into bowls; garnish each with 1 tablespoon of pesto and grated Parmigiano-Reggiano cheese.