2 lbs. vegetables (zucchini, spinach, leeks, turnip, chards, curly chicory, escarole, carrot, celery, Savoy cabbage)
1 lb. cannellini or borlotti beans
2 small tomatoes
2 tbs. olive oil
4 tbs. lard
2 oz. pancetta cut in julienne
8 oz. tubettini (short pasta)
1 tbs. parsley, chopped
1 tbs. basil, chopped
4 tbs. grated Parmigiano
1 clove garlic
How to make the Minestrone of Pasta, Beans, and Vegetables:
Soak the beans overnight in 3 qts. of water and cook for about 1 1/2 hours. Keep warm. Wash and chop all the vegetables, peel and dice the potatoes. Chop the onion, garlic and tomatoes in a large pot and make a soffritto with oil, lard and pancetta. Add the onions, garlic and tomatoes.
When tender, not brown, add the rest of the vegetables, potatoes, and beans with its water. Cook till all the vegetables are soft adding more water or broth if the soup gets too thick.
Next, add the pasta after having cooked it for 7-10 min. Depending on type. Remove from fire, add chopped parsley and basil and let rest for 10 min. Serve with grated Parmigiano on the side.
For Minestrone Genovese, you may add 3 tbs. of pesto just before serving.