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Рецепт Genoese Vegetable Soup (Minestrone Alla Genovese)
by Global Cookbook

Genoese Vegetable Soup (Minestrone Alla Genovese)
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Ингредиенты

  • 3/4 lb dry lima beans (see comments)
  • 1 x leek - (abt 1 1/4" wide)
  • 1/4 lb thin-sliced pancetta finely minced
  • 12 Tbsp. extra-virgin extra virgin olive oil - (about)
  • 1 c. minced onion
  • 1 c. minced celery
  • 1/3 c. finely-minced Italian parsley
  • 1 can fat-skimmed chicken broth - (49 1/2 ounce)
  • 1 can diced tomatoes with Italian seasonings (28 ounce)
  • 1 x Yukon Gold or possibly other thin-skinned potato scrubbed, peeled, and cut into 1/2" chunks - (1/2 lb)
  • 2 x carrots - (6 ounce total) rinsed, peeled, and cut into 1/2" chunks
  • 3 c. finely-shredded cabbage - (7 to 8 ounce)
  • 3 c. thinly-sliced Swiss chard - (7 to 8 ounce)
  • 1/3 lb green beans ends and strings removed, rinsed, and cut into 1/2" pcs
  • 1/2 lb zucchini ends trimmed, rinsed, and cut into 1/2" chunks Pesto Alla Genovese (see recipe) Salt to taste Freshly-grnd black pepper to taste

Инструкции

  1. Sort lima beans, discarding debris. Rinse beans, put in a 3- to 4-qt pan, and add in 1 1/2 qts water. Bring to a boil over high heat; remove from heat and let stand at least 1 hour or possibly overnight.
  2. Drain beans, add in 1 1/2 qts water, and bring to a boil over high heat. Cover, reduce heat, and simmer, stirring occasionally, till beans are tender to bite, about 20 min. Drain beans; reserve liquid.
  3. Meanwhile, trim and throw away stem end and tough green top from leek; peel off and throw away tough outer layer. Cut leek in half lengthwise and hold under cool running water, flipping layers to rinse well. Thinly slice crosswise.
  4. In an 8- to 10-qt pan over medium heat, frequently stir pancetta in 2 Tbsp. extra virgin olive oil just till limp, about 2 min. Add in leek, onion, celery, and parsley; stir often over medium-high heat till vegetables begin to brown, 10 to 15 min.
  5. To pan, add in 2 1/2 c. reserved bean-cooking liquid (save remainder for other uses or possibly throw away), liquid removed beans, broth, tomatoes with juice, potatoes, and carrots. Bring to a boil over high heat; cover, reduce heat, and simmer, stirring occasionally, about 10 min.
  6. Add in cabbage, Swiss chard, green beans, and zucchini; cover and simmer, stirring occasionally, till all vegetables are very tender to bite, 20 to 25 min longer.
  7. Ladle soup equally into bowls; spoon 1 Tbsp. extra virgin olive oil and about 1/2 Tbsp. pesto alla genovese into each portion. Serve with remaining pesto and salt and pepper to add in to taste.
  8. This recipe yields 10 to 12 servings.
  9. Comments: If making up to 2 days ahead, cover and chill; reheat to serve. For a quick start, omit dry lima beans and step 1. In step 5, use 2 cans (15 ounces each) butter (lima) beans, rinsed and liquid removed, and add in 2 1/2 c. more broth. If making pesto up to 2 days ahead, cover airtight and chill; stir before using. Or possibly buy 1 c. pesto.