Minestrone, Genoa Style - {Minestrone Alla Moda Genovese}

Recipe Ingredients

1/4 lb	113g / 4oz	Cannellini or borlotti (cranberry) beans - soaked overnight
3 tablespoons	45ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped onion
2		Leeks, white part only - washed and chopped
1		Eggplant - (abt 1 lb) - peeled and diced (medium)
2		Carrots - peeled and sliced (medium)
2		Celery ribs - sliced
2		Potatoes - peeled and diced (medium)
2		Tomatoes - diced (medium)
2 cups	474ml	Hot chicken broth
4 cups	948ml	Hot water
1 cup	146g / 5.1oz	Chopped raw spinach
1 cup	146g / 5.1oz	Diced zucchini
1 cup	237ml	Shredded green cabbage
1/4 lb	113g / 4oz	Vermicelli or stelline
3 tablespoons	45ml	Pesto Sauce - (see recipe)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Drain the beans from the soaking water, place them in a pot, cover with water, and cook about 30 minutes, or until still quite al dente, and set aside.

In a large pot, heat the oil. Add the onion, leeks, eggplant, carrots, celery, and potatoes and saute for about 8 minutes, or until the vegetables just begin to exude their juices.

Add the tomatoes, hot broth, hot water, beans, and additional hot water to just cover the mixture. Bring to a boil, lower the heat to a simmer, and cook covered for about 30 minutes.

Add the spinach, zucchini, cabbage, and pasta and cook another 20 minutes or until the pasta is al dente. Stir in the Pesto Sauce. Add salt and pepper to taste and serve immediately.

Note: There is a saying in Genoa that chi mangia pesto, non lascia mai Genova -- "He who eats pesto never leaves Genoa."

This recipe yields 8 to 10 servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

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