Minestrone alla Genovese

SERVES: 4-6

PREPARATION TIME: 10 minutes

COOKING TIME: 1 hour 5 minutes

Ingredient

120 ml (8 tbsp)Filippo Berio Extra Virgin Olive Oil
1 large onion, chopped
100 g pancetta, cubed
1 garlic clove, chopped
1 tbsp chopped fresh parsley
2 sage leaves
2 celery stalks, sliced
2 carrots, sliced
2 potatoes, peeled and halved
1 - 400 g (14 oz) can chopped tomatoes
1 tsp tomato puree
1.2 L (5 cups) chicken stock
1 - 400 g (14 oz) can borlotti beans, drained
2 zucchinis, sliced
225 g (8 oz) fresh or frozen peas
Quarter cabbage, finely shredded
100 g (4 oz) small pasta
Pesto and Parmesan cheese to serve

Method

Heat the oil in a large pan, add the onion, pancetta, garlic, parsley and sage and cook over a low heat for about 10 minutes until the onion is soft and golden.
Add the celery, carrot and halved potatoes and cook for 5 min. Stir in the tomato puree, tomatoes, stock and beans. Season well, then bring to the boil. Cover and simmer for 40 minutes or until the potato has softened and broken up.
Add the remaining vegetables and pasta and simmer for 10 minutes or until the pasta is just tender ‘al dente’. Adjust the seasoning and serve in bowls with pesto spooned over.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.