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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.
Note:
For Minestrone Genovese, you may add 3 tbs. of pesto just before
serving.
Recipe courtesy of The Italian Trade
Commission.
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