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Minestrone, Genoa Style Recipe
|Bony chicken parts||1 Pound|
|Sliced prosciutto/Bacon||1⁄4 Pound|
|Diced potato||2 Cup (32 tbs)|
|Sliced celery||2 Cup (32 tbs)|
|Zucchini||4 Small, sliced in 1/2 -inch pieces|
|Sliced leek||1 1⁄2 Cup (24 tbs)|
|Italian green beans/Romano||1 Pound, cut in 2 to 3-inch lengths|
|Salad macaroni||1⁄2 Cup (8 tbs) (Ditalini)|
|Peas||1 Pound, shelled|
|Shredded white cabbage||4 Cup (64 tbs)|
|Pesto sauce||2 Tablespoon|
Serving size: Complete recipe
Calories 3063 Calories from Fat 765
% Daily Value*
Total Fat 84 g129.2%
Saturated Fat 22.7 g113.6%
Trans Fat 0.1 g
Cholesterol 593 mg
Sodium 8337.4 mg347.4%
Total Carbohydrates 297 g99%
Dietary Fiber 71.6 g286.3%
Sugars 70.4 g
Protein 283 g565.3%
Vitamin A 215.7% Vitamin C 919.7%
Calcium 85.6% Iron 150.9%
*Based on a 2000 Calorie diet
Cover and simmer 2 hours.
Strain and reserve stock; discard meat and bones.
Bring stock to boiling and add potatoes; cover and simmer 10 minutes.
Remove cover and add celery, zucchini, leeks, green beans, and macaroni and simmer 5 minutes.
Stir in peas and cabbage and cook 4 or 5 minutes more.
Salt to taste.
Ladle soup at once into bowls (the green vegetables lose their bright color if allowed to stand) and spoon in Pesto sauce to taste.