Minestrone Genovese

Heading - Minestrone Genovese

Serves 4

1 hr 45 min to cook

Complexity Easy

Recipe Serves, timing & complexity - Minestrone Genovese

<h4>Ingredients</h4><ul><li>100ml fruity olive oil</li><li>1 onion, diced</li><li>1 large carrot, diced</li><li>2 sticks celery, diced</li><li>1 medium leek, diced</li><li>1.5 litres water</li><li>400g tin borlotti beans, rinsed and drained</li><li>3 bunches of leafy winter greens </li></ul>(eg, cavolo nero, silverbeet, chicory or cime di rapa), picked, washed and sliced into 1cm strips<ul><li>2 pieces parmesan rind, each about the size of your thumb</li><li>100g short pasta, risoni or ditalini are ideal</li><li>Sea salt and pepper</li></ul>Pesto:<ul><li>1 clove garlic</li><li>1 tbsp pine nuts</li><li>Sea salt</li><li>1 bunch basil, leaves picked</li><li>100ml fruity olive oil</li><li>2 tbsp finely grated parmesan</li></ul>

<h4>Method</h4>Heat olive oil in a large pot over medium heat for a minute, then add onion, carrot, celery and leek.Cook about 10 minutes to soften vegetables, but do not let them colour.Add water and beans; bring to a simmer.Add shredded greens and stir until wilted. Add Parmesan rinds and simmer slowly for 1 hour.Meanwhile, make pesto: Preferably in a mortar and pestle, otherwise a food processor, make a puree by pounding together the garlic, pine nuts and a pinch of sea salt. Add basil to form a paste, then fold in olive oil and parmesan. Season to taste.After soup has cooked for 1 hour, add pasta and cook a further 15 minutes. Season well with salt and pepper. If soup is very thick, add a glass of hot water.Divide among 4 bowls and stir a tablespoon of pesto through each.Serve immediately.

Minestrone Genovese - Ingredients & Method

<h4>Notes</h4>Recipes by Neil Perry, Qantas Creative Director - Food, Beverage &amp; Service and Richard Purdue of Rosetta Sydney. Photography by Brent Winstone and styling by Vivien Walsh.

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