Minestrone alla genovese with vegetables
Instructions
Put in about two quarts of lightly salted water the beans and all vegetables cut into small pieces, add a few dried mushrooms before required to soak in warm water and then crushed, three tablespoons full of oil.
Let simmer slowly for 2 hours.
At the last moment add the rice (or noodles) and bring to boiling.
Remove from heat.
Add the pesto and stir.
Served piping hot with grated cheese.
This soup is also good cold.
In this case the only variation compared to the recipe is to not add oil in cooking and allow it to cool down to room temperature.
Only when serving season with a little oil.
Accompanying wines: Riviera Ligure Di Ponente Pigato D.
O.
C.
, Collio Tocai Beneventano Falanghina Sannio DOC, DOC.
Ingredients and dosing for 6 persons
- 100 g of fresh shelled beans
- 1/2 cabbage
- 200 g of green beans
- 3 tomatoes
- 3 zucchini
- 15 g of dried mushrooms
- 1 eggplant
- 80 g of rice (or noodles pasta type)
- Grated cheese
- Pesto
- 3 tablespoons of olive oil
- Salt