Menestron

Name: Menestron (Minestrone, Genoese-Style)
Yield: Makes 4 to 6 servings
Cuisine: Italian
Ingredients: 1 tablespoon/15 ml nut-free pesto per bowl of soup; 2 tablespoons/15 g freshly grated Parmigiano-Reggiano; 6 ounces/⅔ cup/170 ml Ligurian extravirgin olive oil; ½ cup/60 g fresh fava beans; ½ cup/60 g fresh peas; A few leaves of borage or spinach, washed; 2 plum tomatoes, peeled and seeded, chopped into chunks; 2 medium zucchini, washed, chopped into bite-size pieces; 2 leeks, washed, chopped into chunks; 1 stalk celery, washed, chopped into little bits; 2 carrots, washed, peeled, coarsely chopped; 2 medium potatoes, washed, peeled, coarsely chopped; 2 ounces/50 g thin string beans; 3½ ounces/100 g pumpkin or yellow squash; 3½ ounces/100 g raw cauliflower; 3½ ounces/100 g fresh borlotti or red kidney beans; 2 to 2½ quarts/2 to 2½ liters cold water; 1 clove garlic, with the green heart removed, chopped into bits; 1 sprig fresh Italian (flat) parsley, torn into pieces; 1 pinch coarse sea salt; 1 medium onion, coarsely chopped; 5 ounces/150 g dried pasta, broken into little pieces; Crust of wedge of Parmigiano-Reggiano (if available); 1 baby eggplant, washed, chopped into bite-size pieces

Minestrone, Genoese-Style

Preparation info

Makes
4 to 6
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

The word minestrone means “big soup” and certainly this one is. When most North Americans think of minestrone, it is closer to the vegetable soup popular in Milan, in which one can still readily recognize the different ingredients. By contrast, Ligurian minestrone (menestron in dialect) cooks gently until the ingredients come apart. This is a more homogeneous vegetable soup, but one that is complex in subtle flavors. Ligurian minestrone is always finished with a spoonful of pe

Ingredients

Europe
Italy
Vegetarian
Liguria
Soup
Mediterranean

Ingredients

Method