Minestrone Alla Genovese0 Comments
There is nothing more satisfying than a steaming hot soup on a cold winters evening, it is a fantastic way to end my day. Minestrone is budget friendly, incredibly tasty and there are a few variations to make so you can never get bored with this winter’s dish. On occasion I will add Pork or Beef if I feel like a meaty taste.
This recipe is from the book called a little taste of italy.
- 220 g dried borlotti beans (or a can of red kidney beans)
- 50 g butter
- 1 large onion, finely chopped
- 1 garlic clove, finely chopped
- 15 g parsley, finely chopped
- 2 sage leaves
- 100 g pancetta, cubed
- 2 celery stalks, sliced
- 2 carrots, sliced
- 3 potatoes, peeled and chopped in half
- 1 teaspoon tomato paste puree
- 400 g tin chopped tomatoes (or 9 tomatoes)
- 8 basil leaves
- 3 litres chicken or vegetable stock
- 2 zucchini sliced
- 220 g shelled peas
- 12 g runner beans cut
- 150 g ditalini or small pasta
- Put the dried beans in a large bowl, cover with cold water and leave to soak overnight. Drain and rinse under cold water. I often use canned beans which can be rinsed and ready to place in the soup, this time i tried the red kidney beans.
- To make the soffritto, melt the butter in a large saucepan and add the onion, garlic, sage and pancetta. Cook over low heat, stirring once or twice, for about 10 minutes, or until the onion is soft and golden.
- Add the celery, carrot and potatoes and cook for 5 minutes.
- Stir in the tomato paste, tomato, basil and borlotti or canned beans. Season with plenty of pepper. Add the stock and bring slowly to the boil.
- Cover and leave to simmer for 2 hours, stirring once or twice.
- If the potatoes have not already broken up, roughly break them up with a fork against the side of the pan. Taste for seasoning and add the zucchini, peas, runner beans and pasta. Simmer until the pasta is al dente.
The soup can be kept in the fridge for up to one week. Simply reheat on the stove and try to avoid the microwave