Minestrone Alla Ligure

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

Ligurian Minestrone

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.

Ingredients

60 g (2 oz) dried cannellini beans, soaked overnight and brought back to the boil twice
olive oil
1<

Europe
Italy
Soup
Mediterranean
Spicy

Method

Put 3 tablespoons olive oil in a large pan, capacity 1.5 litres (3 pints). Add the onion, celery and prosciu