Minestrone alla Genovese

Minestrone alla Genovese

This traditional dish from the Liguria region is hearty and filling. Combining together seasonal vegetables and Pesto Genovese, this elemental dish is the quintessential meal of the "cucina povera".

Categories: Starters

Serves: 6 Preparation time: 10 mins Cooking time: 65 mins

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Ingredients

  • 8 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1 large onion, chopped
  • 100g pancetta, cubed
  • 1 clove garlic, chopped
  • 1 tbsp chopped fresh parsley
  • 2 sage leaves
  • 2 celery stalks, sliced
  • 2 carrots, sliced
  • 2 potatoes, peeled and halved
  • 400g chopped tomatoes
  • 1 tsp tomato puree
  • 1.2ltr chicken stock
  • 400g borlotti beans, drained
  • 2 courgettes, sliced
  • 225g fresh or frozen peas
  • Quarter cabbage, finely shredded
  • 100g pasta
  • Filippo Berio Classic Pesto and Parmesan cheese to serve (optional)

Method

  1. Heat the oil in a large pan, add the onion, pancetta, garlic, parsley, sage and then cook over a low heat for about 10 minutes until the onion is soft and golden
  2. Add the celery, carrot and halved potatoes and cook for 5 minutes. Stir in the tomato puree, tomato tomatoes, stock and beans. Season well before bringing to the boil. Cover and simmer for 40 minutes, or until the potato has softened and broken up.
  3. Add the remaining vegetables and pasta and simmer for 10 minutes, or until the pasta is al dente. Adjust the seasoning and serve in bowls with pesto spooned over.

Cook with:

Extra Virgin Olive Oil

Has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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