Minestrone Alla Genovese

Thu, 12 November 2020

MINESTRONE ALLA GENOVESE

(RECIPE FOR 4)

Ingredients:

300 gr Carrots, peeled and diced

200 gr Celery, washed and diced

150 gr Onion, diced

100 gr Leek, washed and diced

250 gr Green Peas

200 gr Potato, peeled and diced

250 gr Cannellini Beans (tinned ones are very good)

100 gr Green beans, cooked and cut into 2 cm sticks

100 gr Broccoli florets, cooked in advance

100 gr Cauliflower florets, cooked in advance

100 gr Small pasta

1.8 LT Cold Water

Salt

150 gr Pesto

Rapeseed oil

Instructions:

Take good care to cut all the vegetables the same size, both for cooking purposes and for the eye.

In a medium size pot, pour 2 spoons of rapeseed oil over medium heat.

Add to the pot the carrots, celery, onion and leek; sweat for about 5 minutes without letting the vegetables get any colour.

Add a pinch of salt and add the water; bring to a slow boil and add the potatoes, peas and pasta and let cook about 7-8 minutes. The idea is to have all vegetables and past cooked the right amount.

Add the precooked vegetables (broccoli, cauliflower and green beans) and the Cannellini beans.

Let it boil again then turn off.

Just before you are ready to eat, take a spoon of pesto and add it into your Minestrone bowl and mix it well.

Once refrigerated it keeps well for about 3 days.