Genovese Pesto Minestrone
(Minestrone alla Genovese col Pesto)
Ingredients:
For the Pesto:
25 fresh basil leaves
3 and 1/2 oz (100 ml) extra virgin olive oil
1 and 1/2 oz (40 grams) pine nuts
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) French beans, cut into short lengths
3 tomatoes, chopped
3 zucchini, chopped
1 eggplant, chopped
3 tablespoons extra virgin olive oil
3 oz (80 grams) long-grain rice or short pasta
Salt
Parmigiano cheese, freshly grated, to serve
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 grated cheeses and process again. Serves 4.
Prepare the Soup:
Put the dried mushrooms in a bowl, add hot water to cover and set aside to soak for 20 minutes, then drain and chop.
Put the mushrooms, broad beans, cabbage, French beans, tomatoes, zucchini, eggplant and a pinch of salt into a saucepan, pour in 3 and 1/2 pints (2 liters) water and the olive oil and bring to the boil.
Lower the heat and simmer for 2 hours.
Add the rice or pasta and cook until 'al dente'.
Remove from the heat and stir in the pesto.
Ladle into a soup tureen and serve very hot with Parmigiano cheese.
Just before serving, drizzle with a little olive oil. Serves 4-6.