1 1/3 c dried white kidney beans; soaked
8 c water
2 large potatoes; diced
1/2 lb butternut squash; peeled and diced
3 large zucchini; chopped finely
1 tomato; peeled, seeded, and chopped
1/3 lb mushrooms; sliced
carrot; finely chopped
2 celery ribs; finely chopped
1 large garlic clove; minced
1 yellow onion; finely sliced
1/3 c olive oil
1 1/2 tablespoons coarse sea salt
1/2 lb pasta Tubetti pasta
2 tablespoons pesto
For the pesto:
2 To 3 – cups fresh basil leaves
3 tablespoon Pine nuts
2 cloves garlic
1/4 tablespoon salt
1/2 c extra virgin olive oil
1/2 c Parmesan cheese, grated
How to make the Minestrone genovese al pesto:
“Pesto”: the word pesto means “pounded,” as traditionally pesto was made by grinding the ingredients together by hand in a marble mortar and pestle.
To make the pesto, place all ingredients except oil and pasta in a marble mortar. Process, to a puree. While processing in the mortar, gradually add oil until absorbed. Toss with the trenette. Serve hot. If you don’t have a marble mortar, use a food processor or blender, the resulting pesto will be very good also, even if not at the same level of high culinary delight.
Have the pesto ready (using the recipe above) before starting.
Drain the beans and combine with the water in a Dutch oven. Bring to a boil and cook at a high heat for 10 minutes. Reduce heat and simmer, covered, for another 5 minutes.
Add the potatoes, squash, zucchini, tomato and mushrooms and cook over medium heat, stirring from time to time. After about 15 minutes, add the carrot, celery, garlic and onion. Simmer for another 15 minutes, stirring occasionally. Add the olive oil and salt. Continue simmering, pressing the beans and potatoes against the side of the pot to make the soup dense.
After another 15 minutes cooking, add the pasta and simmer for 9 or 10 minutes until it is al dente. Just as the heat is turned off, stir in the pesto. Let the soup cool until it is tepid and serve it with drizzles of olive oil on top.
By: Carol Katz !
Regional recipe from Liguria