Minestrone alla genovese
Son of the poor tradition the minestrone alla genovese is an exceptional dish, with simple ingredients, that knows how to win our hearts and our taste buds. Delicious and hearty, with its bright colors and intense flavors is perfect in any season. It can be served hot or cold, but what makes the Genoese soup special is its nourishing power. With so many different vegetables, beans and pasta, this dish is a real energy bomb that makes us feel full of life and vitality.
A unique and unforgettable flavor thanks to the addition of Genoese pesto, a touch that makes it a masterpiece of taste and goodness.
Procedure
Clean and cut the vegetables into pieces and pour them into a pot with about two liters of boiling water.
When half cooked, mash the potatoes and beans to give more density to the soup, add a glass of oil, a handful of coarse salt and wanting a parmesan crust. When the vegetables are almost unmade add the pasta: briquettes, fingering, rice. Only when the pasta is cooked you can add pesto.
Pour the soup into deep holsters, xatte or tùndì, and let it sit a few minutes before tasting. It is also good cold.
Ingredients:
- Potatoes
- Peas
- Pumpkin
- cabbage
- broad beans
- cannellini beans and studs
- green beans
- courgettes
- tomatoes
- aubergines
- celery
- garlic
- parsley
- carrots
- onion
- oil
- pesto
- pasta
* The vegetables, in total one and a half kg, vary according to the seasons.
Typical product:
Pesto alla genovese