Name: Minestrone Alla Ligure
Yield: Serves 6
Cuisine: Italy
Ingredients: 200 g (8 oz) pasta, preferably lasagnette or tagliatelle broken into 7.5 cm (3 inch) lengths; 3 sticks celery, finely chopped; a handful of fresh parsley; 1 large clove garlic; 1.2 litres (2 pints) good chicken or vegetable stock; ¼ dried red chilli pepper; 2 heaped tablespoons freshly grated Parmesan cheese, plus extra for serving; 2 small sprigs fresh rosemary; 2 large carrots, scraped and finely chopped; 1 small cabbage – white is best for colour – finely shredded; olive oil; 1 large slice prosciutto crudo, cut into thin strips; 1 large tablespoon tomato paste; 6 large dark green lettuce leaves, washed and chopped; 1 large white onion, finely chopped; 6 large spinach leaves, trimmed and washed; 60 g (2 oz) dried cannellini beans, soaked overnight and brought back to the boil twice

Preparation info

Serves
6

Difficulty
Easy

Appears in

Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

About

This is the Ligurian version of minestrone with lots of fresh herbs and the final addition of a flavourful rosemary pesto stirred into the finished soup.