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.
