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Minestrone Genoa Style

the.instructor's picture
Ingredients
  Water 4 Quart
  Ham 1 Pound
  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)
  Salt To Taste
  Pesto sauce 1 Cup (16 tbs) (Basic)
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Chicken

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