Name: Genoese Minestrone with Pesto Sauce
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Yield: Servings: 6
Cuisine: Italian
Ingredients: 1 cup extra virgin olive oil; 1 tablespoon grated sharp pecorino cheese; 1 stalk celery, thinly sliced; 1 large potato, peeled and diced; 1 cup white beans (lima, butter or cannellini), picked over, rinsed, soaked in 6 cups of water for 2 hours, rinsed and drained.; ½ fennel bulb, trimmed and thinly sliced; 1 carrot, peeled and thinly sliced; 2 tablespoons cumin seeds (optional); 5 ounces pasta (tagliatelle, spaghetti or shells), optional; 2 tablespoons fresh lime juice; 2 cup fresh basil leaves; 3 tablespoons pine nuts; ½ teaspoon freshly ground black pepper; 2 cloves garlic; 1 tablespoon grated Parmesan cheese; 2 teaspoons salt; 2 medium tomatoes, peeled and sliced; 8-10 cups vegetable stock* or water; 4 tablespoons olive oil

Preparation info

Servings:
6

Difficulty
Easy
Ready in
2 hr 30

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

The uncooked pesto sauce added to this classic Italian soup just before serving, makes it a Genoese specialty with a unique flavor.

Ingredients

1 cup white beans (lima, butter or cannellini), picked over, rinsed, soaked in 6 cups of water for 2 hours, rinsed and drained.
4 tablespoons

Method

Heat the oil in a heavy-base, medium-sized pot over medium heat. Add the cumin seeds and cook for 10 seconds, until aromatic (keep a lid handy to catch any seeds that might fly out). Add the carrot, fennel, celery, potato and beans, and stir-fry for 5 minutes. Add 8 cups stock and salt. Bring to a boil, reduce heat, partially cover and simmer over medium heat for 1 ½ hou

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Genoese Minestrone with Pesto Sauce

Ingredients

Method

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