Minestrone, Genoa Style
|Bony chicken parts||1 Pound|
|Sliced prosciutto/Bacon||1⁄4 Pound|
|Diced potato||2 Cup (32 tbs)|
|Sliced celery||2 Cup (32 tbs)|
|Zucchini||4 Small, sliced in 1/2 -inch pieces|
|Sliced leek||1 1⁄2 Cup (24 tbs)|
|Italian green beans/Romano||1 Pound, cut in 2 to 3-inch lengths|
|Salad macaroni||1⁄2 Cup (8 tbs) (Ditalini)|
|Peas||1 Pound, shelled|
|Shredded white cabbage||4 Cup (64 tbs)|
|Pesto sauce||2 Tablespoon|
Combine water, ham, chicken, and prosciutto, and bring to boiling.
Cover and simmer 2 hours.
Strain and reserve stock; discard meat and bones.
Bring stock to boiling and add potatoes; cover and simmer 10 minutes.
Remove cover and add celery, zucchini, leeks, green beans, and macaroni and simmer 5 minutes.
Stir in peas and cabbage and cook 4 or 5 minutes more.
Salt to taste.
Ladle soup at once into bowls (the green vegetables lose their bright color if allowed to stand) and spoon in Pesto sauce to taste.