There are lots of different varieties of minestrone. They are made throughout the year using seasonal vegetables when appropriate. This minestrone can be made throughout the year and includes pesto stirred in at the last moment. If not using pesto then grate over some Parmesan. For Minestrone Milanese just add 200g arborio rice instead of pasta.
Ingredients
- 4 tablespoons extra virgin olive oil
- 50g smoked streaky bacon [optional]
- 1 large red onion, peeled, finely chopped
- 2 medium carrots, peeled, finely chopped
- 2 sticks celery, finely chopped
- 200g green beans, finely chopped
- 2 large zucchini, topped and tailed, finely chopped
- 1 small head broccoli, cut into small florets [substitute
- 150g chard if prefer]
- 500g cooked cannellini beans [tinned will do, but rinse well],
- 2 cloves garlic, chopped
- 1 litre [13/4 pint] chicken stock or water
- 150g malfatte or ditali pasta [optional]
- Pesto or freshly grated parmesan
- Drizzle of extra virgin olive oil
GENOVESE PESTO SAUCE
- 2 cloves garlic
- 50g [2oz] pinenuts
- 120g [4 x 30g packets] fresh basil destemmed
- 9 tablespoons extra virgin olive oil
- 50g [2oz] freshly grated Parmesan + extra for serving
Method
In a wide thick based pan heat the olive oil over a medium heat and first cook the bacon until light golden brown, then add the onion, carrots and celery. Cook gently for 10 minutes, stirring occasionally, so the vegetables soak up the olive oil. This mixture is known as ‘sofritto’, and is the holy trinity of Italian cuisine.
Add the green beans, zucchini, broccoli or chard and garlic, season with salt and pepper and mix, cooking for 10 minutes. Add the cannellini beans and cook for a further 10 minutes [you may need a little more oil]. Add the stock or water so it covers the vegetables. Simmer gently, until all the vegetables are tender [the carrots will be the judge of that]. At this point the minestrone can be prepared in advance and left to infuse. The flavour will improve if prepared in advance.
When ready to serve add the pasta to the boiling soup, add a cup more water so the pasta cooks in enough water and cook for one minute if fresh pasta or 5 minutes if using dried. Make sure the pasta is al dente and cook a little less if you are making this soup in advance. Add a tablespoon of pesto to flavour if using, and serve hot with pesto or parmesan and a little olive oil.
One authentic trick to improve the flavour of your soup is to use any left over parmesan rinds. Add a few small pieces when you add the water or stock to the soup. They soften when heated and most Italians would eat them if presented them, but your guests might need an explanation as to why you have included!
For the pesto sauce
Place the garlic and pinenuts in the pestle and mortar or food processor and mix until finely chopped. Add the basil and olive oil and mix until the basil is well pureed.
Season with salt and pepper and mix in the parmesan by hand. This can be put in a jar and sealed with a thin film of olive oil until used.
I have also successfully frozen this sauce if you feel like making it in the hot months of summer when basil is in abundance.
