Minestrone Alla Genovese
Genovese vegetable soup
½ lb. white cabbage
Small handful green beans
2 potatoes
2 carrots
2 leeks
2 tomatoes
2 zucchini
1 onion
1 head of garlic
1 bunch parsley
A few borage leaves
¼ lb Fresh or presoaked red beans
½ cup olive oil
1 piece of parmesan rind
6 oz. short noodles
1 tbsp pesto
Sea salt
Freshly grated parmesan – preferably locatelli brand name
Clean all vegetables and herbs, and chop in small pieces. In a large pan, bring a good 8-cups/2 liters water to a boil. Add the beans and vegetables, with an exception of the onion, garlic, and herbs and cook until tender in fiercely boiling water. Then add the onion, garlic, and herbs, reduce the heat, cover, and simmer for just under 2 hours, stirring occasionally. After 1 hour, add the oil and the cheese rind, and salt the vegetables. Mash the potatoes and beans with a wooden spoon or a soup ladle, to give the soup a velvety consistency, but do not puree the vegetables. When the vegetables are cooked to a pulp, add the noodles and cook until al dente.
Remove the soup from the hob, stir in the pesto, and salt to taste. Pour into soup plates and serve with a dash of olive oil and freshly grated locatelli Pecorino Romano cheese
This is a great winter soup, but it is always welcome in our home.
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