Angela's Italian Recipe for Genovese Pesto Minestrone

Genovese Pesto Minestrone
(Minestrone alla Genovese con Pesto)


Ingredients:

For the Pesto:
25-30 fresh basil leaves
1 and 1/2 oz (40 grams) pine (pinoli) nuts
3 and 1/2 oz (100 ml) extra virgin olive oil
1 oz (25 grams) Parmigiano cheese, freshly grated
1 oz (25 grams) Pecorino cheese, freshly grated
Salt

For the Soup:
1/2 oz (15 grams) dried mushrooms
3 and 1/2 oz (100 grams) shelled broad beans
1/2 cabbage, shredded
7 oz (200 grams) string beans, cut into short lengths
3 zucchini, chopped
1 eggplant, chopped 3 tomatoes, chopped 3 tablespoons extra virgin olive oil 3 oz (80 grams) any short pasta Salt Parmigiano cheese, freshly grated, for serving Directions:

Prepare the Pesto:
Put the basil leaves in a food processor with the olive oil, pine nuts and a pinch of salt.

Process briefly at medium speed.

Add the two grated cheeses and process again. Serves 4.

Prepare the Soup:
Place the dried mushrooms in a bowl, add hot water to cover and set aside to soak for about 20 minutes, then drain and chop.

Place the mushrooms, broad beans, cabbage, string beans, eggplant, tomatoes, zucchini, and a pinch of salt into a saucepan.

Pour in 3 and 1/2 pints (2 liters) of water and the olive oil and bring to a boil. Lower the heat and simmer for about 2 hours. Add the short pasta and cook until 'al dente'. Remove from the heat and stir in the pesto. Ladle into a soup bowl and serve very hot with grated Parmigiano cheese. Just before serving, drizzle with olive oil. Serves 4-6.

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