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Minestrone Genovese Recipe

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This recipe for Minestrone Genovese, by , is from The Fleischman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

David Beechner
Added: Monday, October 16, 2006


2 slices bacon
2 T. olive oil
1/2 c. onion (minced)
1/2 c. carrot(cubed)
2 T. celery
1/2 c. peppers(sliced)
1/2 c. zucchini(cubed)
1/2 c. eggplant (cubed)
1/2 c. potatos(cubed)
4 qts. chicken stock
1 c. pasta(small soup type)
1 c. kidney beans(preecooked and drained)
salt/pepper to taste

For pesto, if wanted.
1/2 t. minced garlic
1/2 c. basil leaves
2 t. pine nuts, toasted
8 T. parm or romano cheese
4 T. olive oil

for the actuall soup.
1. cook bacon im olive oil without browning yet
2. add oinions carrots celery and peppers: sweat low temp
3. add zuchini and eggplant: sweat low temp
3 1/2. take out the bacon
4. add potatos and put in a soup pot, then add stock bring to a simmer
5.simmer until vegetables are tender med heat
6. add pasta and beans, precook the pasta

simmer for a couple mins then serve after adding pesto

to make pesto, combine all ingredients in a blender: puree. season soup with pesto

Number Of Servings:
Number Of Servings:
4-5 people
Preparation Time:
Preparation Time:
1hour -1 hour and 40 mins
Personal Notes:
Personal Notes:
it is very good without the pesto itself so you can try that




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