Minestrone Genoa Style Recipe
Ingredients
| 4 quarts water 1 pound ham | ||
| Chicken pieces | 1 pound | |
| 1/4 pound sliced prosciutto or bacon | ||
| Potatoes | 2 Cup (16 tbs), diced | |
| Celery | 2 Cup (16 tbs), sliced | |
| 4 small zucchini, ends trimmed, cut into 1/2-inch slices | ||
| Leeks | 1 1/2 Cup (16 tbs), sliced | |
| 1 pound Italian green beans, stem ends snapped off, cut into 2- to 3-inch lengths | ||
| Macaroni | 1/2 Cup (16 tbs) | |
| About 1 cup shelled fresh peas | ||
| 3 to 4 cups shredded green cabbage | ||
| Salt | To Taste | |
| 1 cup Basic Pesto Sauce | ||
Directions
In a 6- to 8-quart pan, combine water, ham, chicken, and prosciutto.
Bring to a boil; then reduce heat, cover, and simmer for 2 hours.
Pour broth through a strainer, discarding meat and bones.
Skim (or lift off) and discard fat from broth.
Bring to a boil.
Add potatoes; reduce heat, cover, and simmer for 10 minutes.
Add celery, zucchini, leeks, beans, and macaroni; simmer until potatoes are tender to bite, about 5 more minutes.
Stir in peas and cabbage and simmer until cabbage is limp but still bright green, 4 to 5 more minutes.
Season to taste with salt.
Immediately ladle soup into bowls; offer pesto to spoon into soup.
Bring to a boil; then reduce heat, cover, and simmer for 2 hours.
Pour broth through a strainer, discarding meat and bones.
Skim (or lift off) and discard fat from broth.
Bring to a boil.
Add potatoes; reduce heat, cover, and simmer for 10 minutes.
Add celery, zucchini, leeks, beans, and macaroni; simmer until potatoes are tender to bite, about 5 more minutes.
Stir in peas and cabbage and simmer until cabbage is limp but still bright green, 4 to 5 more minutes.
Season to taste with salt.
Immediately ladle soup into bowls; offer pesto to spoon into soup.
Chef
