Minestrone alla Genovese
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Minestrone translates as "big soup," which perfectly describes this hearty mixture of vegetables, beans, and pasta. The word is derived from minestrate, or "to admininster," presumably because the soup was portioned out as the only dish served at a meal. There are as many versions of minestrone as there are cooks in Italy. What distinguishes minestrone from Genoa is the last-minute addition of pesto.
INGREDIENTS
2 tablespoons extra-virgin olive oil
1 onion, diced
4 garlic cloves, minced
6 cups vegetable or chicken broth, plus more to thicken, optional
1 (28-ounce) can crushed tomatoes
1 carrot, diced
1 celery stalk, diced
1 fennel bulb, trimmed and diced
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1 tablespoon chopped fresh oregano leaves, or 1 teaspoon dried
1 cup small soup pasta, rings, ditalini, alphabets, bowties, etc.
4 cups chopped Swiss chard, cabbage, or kale
1 (15-ounce) can cannellini beans, rinsed and drained
1/4 cup pesto, optional
Salt and freshly ground black pepperHeat the oil in a large soup pot over medium heat. Sauté the onion and garlic in the oil for 2 minutes. Add the broth, tomatoes, carrot, celery, fennel, thyme, and oregano. Bring to a boil, then reduce the heat and simmer for about 20 minutes.
Return the soup to a boil. Add the pasta and boil gently until the pasta is tender, about 10 minutes. Add the Swiss chard and beans. Simmer for 5 minutes longer, or until the greens are tender.
Add the pesto, if using, and season to taste with salt and pepper. Serve. The soup will thicken on standing. Thin with additional broth or water, if desired.
Makes 6 servings