Minestrone Alla Genovese

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 220 g ( oz) dried borlotti beans
  • 50 g (


  1. Put the borlotti beans in a large bowl, cover with cold water and leave to soak overnight. Drain and rinse under cold water.
  2. 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.