Minestrone Alla Genovese

Name: Minestrone Alla Genovese
Yield: Serves 6
Cuisine: Italy
Ingredients: ¼ cabbage, shredded; 120 g (4¼ oz) green beans, cut into 4 cm (1½ inch) lengths; 1 garlic clove, finely chopped; 1 large onion, finely chopped; 1 large handful parsley, finely chopped; 50 g (1¾ oz) butter; 220 g (7¾ oz) dried borlotti beans; 2 celery stalks, sliced; 2 zucchini (courgettes), sliced; 220 g (7¾ oz) fresh or frozen peas; 100 g (3½ oz) pancetta, cubed; 2 sage leaves; 150 g (5½ oz) small soup pasta; 400 g (14 oz) tin chopped tomatoes; 8 basil leaves; 3 litres (12 cups) chicken or vegetable stock; 2 carrots, peeled and sliced; 3 potatoes, peeled but left whole; 1 teaspoon tomato paste (concentrated purée); grated parmesan cheese, to serve; 1 quantity pesto

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

220 g (7¾ oz) dried borlotti beans
50 g (1¾

Europe
Italy
Main course
Starter
Soup
Mediterranean

Method

Put the borlotti beans in a large bowl, cover with cold water and leave to soak overnight. Drain and rinse under cold water.
Melt the butter in a large saucepan and add the onion, garlic, parsley, sage and pancetta to make a ‘sofrito’. Cook over low heat, stirring once or twice, for about 10 minutes, or until the onion is soft and golden.