Cook1 hr 45 mins
Good Food Magazine, October 1986. Prep time does not include 1 hour of soaking time for beans.
Make and share this Genoese Minestrone recipe from Food.com.
- 1⁄4 cup dried navy beans (or other small white beans)
- 2 slices bacon, cut into 1/4-inch dice
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, finely chopped
- 1⁄4 cup chopped fresh parsley
- 1 medium onion, chopped
- 3 quarts water
- 3 carrots, pared, cut into 1/2-inch dice
- 3 medium zucchini, quartered lengthwise, sliced
- 4 ripe medium tomatoes, peeled, seeded, cut into 1/2-inch dice
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄2 small head savoy cabbage, shredded (about 3 cups)
- 1 cup small shell pasta
- 1⁄2 cup freshly grated parmesan cheese
- 1⁄4 cup chopped fresh basil
- Soak beans in at least 1 inch of water in small saucepan overnight (or boil for 1 minute, remove from heat, and let stand covered 1 hour).
- Cook bacon in large pot over medium heat. Remove all but 2 T. of the fat; leave bacon in pot. Add oil and heat over medium heat. Add garlic and parsley; saute until lightly colored, about 2 minutes. Add onion and saute 1 minute. Add 3 quarts water, the carrots, zucchini, tomatoes, and drained navy beans. Season with salt and pepper. Heat to boiling. Reduce heat and simmer uncovered 1 to 1-1/2 hours.
- Add cabbage and simmer 20 minutes. Add pasta and simmer until tender, about 10 minutes.
- Taste and adjust seasonings. Ladle soup into wide bowls. Sprinkle with Parmesan and basil.