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Minestrone Alla Genovese
Ingredients:
- 1 cup small soup pasta
- 1/2 cup olive oil
- 1 medium onion, chopped fine
- 1 large carrot, peeled and cut into ½-inch dice
- 1 Tbsp. Salt
- 1 tsp. Black pepper
- 1 lb. Eggplant, cut into 1-inch dice
- 1 large sweet or medium-hot pepper, cut into ½-inch dice
- 1 medium zucchini, cut into 1-inch dice
- 1 hot red pepper, dry or fresh, chopped
- 2 cups tomatoes, chopped (use the juice too)
- 2 cups cooked beans, such as white, kidney, scarlet runner, rattle snake (see notes below)
- 8-10 cups liquid such as: chicken broth, bean broth, water or a combination
- 10 leaves Kale, chard, or collards, stems removed and chiffonade
- ½ cup basil, chiffinode
- 12 sprigs fresh thyme
- TO SERVE: Basil Pesto & Grated Parmesan Cheese
Make it:
- Bring a medium pot of water to a boil. Add the small soup pasta and cook for just 5 minutes, it should still be chewy. Drain and rinse under cold water, set aside.
- Put the olive oil in a large soup pot and warm over medium heat. Add the onion, carrot, ½ tsp. of salt and pepper. Cook, stirring until they begin to get soft, about 3 minutes or less.
- Add the eggplant and sweet or medium-hot peppers, turn to medium high and cook, stirring a few times, for about 4 minutes.
- Add the zucchini, the hot pepper (if using), 1 tsp. of salt and 1 tsp. of black pepper, cook stirring for 1 minute over medium high heat.
- Add the tomatoes, cooked beans and liquid of your choice. Bring to a simmer and cook 2 or 3 minutes. Add the pasta and bring back to a simmer. Taste for salt and pepper, add as needed.
- Add the kale, basil and thyme and bring back to a simmer. Serve immediately, or turn off the heat and let it sit until ready to serve.
- Serve the pesto and parmesan on the side.