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Minestrone Genoa Style

the.instructor's picture
  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)

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


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3484 Calories from Fat 1400

% Daily Value*

Total Fat 154 g237.3%

Saturated Fat 33.8 g169%

Trans Fat 0.1 g

Cholesterol 670.5 mg223.5%

Sodium 5675.2 mg236.5%

Total Carbohydrates 221 g73.8%

Dietary Fiber 52.6 g210.4%

Sugars 52.7 g

Protein 279 g558.1%

Vitamin A 202.5% Vitamin C 424%

Calcium 71.1% Iron 139.1%

*Based on a 2000 Calorie diet

Minestrone Genoa Style Recipe