Minestrone Genoa Style
|Bony chicken pieces||1 Pound (Wings, Backs, Necks)|
|Sliced prosciutto/Bacon||1⁄4 Pound|
|Diced potatoes||2 Cup (32 tbs)|
|Sliced celery||2 Cup (32 tbs)|
|Zucchini||4 Small, ends trimmed, cut into 1/2-inch slices|
|Sliced leeks||1 1⁄2 Cup (24 tbs)|
|Italian green beans||1 Pound, stem ends snapped off, cut into 2- to 3-inch lengths|
|Ditalini||1⁄2 Cup (8 tbs) (Dry Salad Macaroni)|
|Shelled peas||1 Cup (16 tbs) (Fresh)|
|Shredded green cabbage||4 Cup (64 tbs)|
|Pesto sauce||1 Cup (16 tbs) (Basic)|
In a 6- to 8-quart pan, combine water, ham, chicken, and prosciutto.
Bring to a boil; then reduce heat, cover, and simmer for 2 hours.
Pour broth through a strainer, discarding meat and bones.
Skim (or lift off) and discard fat from broth.
Bring to a boil.
Add potatoes; reduce heat, cover, and simmer for 10 minutes.
Add celery, zucchini, leeks, beans, and macaroni; simmer until potatoes are tender to bite, about 5 more minutes.
Stir in peas and cabbage and simmer until cabbage is limp but still bright green, 4 to 5 more minutes.
Season to taste with salt.
Immediately ladle soup into bowls; offer pesto to spoon into soup.