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Prep Time: Cook Time: Total Time:
Genoese-Style Menestron
2 quarts cold water
3 1/2 ounces fresh red kidney beans
3 1/2 ounces raw cauliflower
3 1/2 ounces pumpkin or yellow squash
2 ounces thin string beans
2 medium potatoes, washed, peeled, coarsely chopped
2 carrots, washed, peeled, coarsely chopped
1 stalk celery, washed, chopped into little bits
2 leeks, chopped in chunks
2 plum tomatoes, peeled, seeded, chopped in chunks
2 medium zucchini, washed, chopped in bite-size pieces
leaves of borage or spinach, washed
1/2 cup fresh peas
1/2 cup fresh fava beans
1 baby eggplant, washed, chopped in bite-size pieces
crust of wedge of Parmigiano-Reggiano if available
5 ounces dried pasta, broken into little pieces
1 pinch sea salt
1 medium onion, coarsely chopped
1 clove garlic, chopped in bits
1 sprig fresh Italian parsley, torn into pieces
2 tablespoons freshly grated Parmigiano-Reggiano
2/3 cup extra virgin olive oil
1 tablespoon nut-free pesto per bowl of soup
Prepare all of the ingredients. Set the pasta, salt, onion, garlic, parsley, cheese, olive oil, and the pesto to one side. Add the water to a large soup pot and bring to a boil. Then, all at once, add all of the ingredients except those that were set aside. Cook at high heat for 5 minutes stirring every so often.
Then cover the pot, lower the flame to just above a simmer, and cook for 1 hour. You should open the pot every 10 minutes and give the ingredients a stir so that they do not stick to the pot. After 1 hour stir in the olive oil and add the crust of cheese. Break up any large pieces of food, such as the potatoes or cauliflower, that may assert its flavor individually if eaten. Then add the pasta, salt, onion, garlic, and parsley, and cook for another hour, stirring every 10 minutes to prevent sticking.
The resulting soup should be quite dense. Remove the crust of cheese and discard. Add the Parmigiano-Reggiano, then serve
a bowl to each diner, stirring in some pesto just before the soup is eaten.
Serves 4 to 6.
Genoese-Style Menestron
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Category: Recipes
Prep Time: Cook Time: Total Time:
Genoese-Style Menestron
2 quarts cold water
3 1/2 ounces fresh red kidney beans
3 1/2 ounces raw cauliflower
3 1/2 ounces pumpkin or yellow squash
2 ounces thin string beans
2 medium potatoes, washed, peeled, coarsely chopped
2 carrots, washed, peeled, coarsely chopped
1 stalk celery, washed, chopped into little bits
2 leeks, chopped in chunks
2 plum tomatoes, peeled, seeded, chopped in chunks
2 medium zucchini, washed, chopped in bite-size pieces
leaves of borage or spinach, washed
1/2 cup fresh peas
1/2 cup fresh fava beans
1 baby eggplant, washed, chopped in bite-size pieces
crust of wedge of Parmigiano-Reggiano if available
5 ounces dried pasta, broken into little pieces
1 pinch sea salt
1 medium onion, coarsely chopped
1 clove garlic, chopped in bits
1 sprig fresh Italian parsley, torn into pieces
2 tablespoons freshly grated Parmigiano-Reggiano
2/3 cup extra virgin olive oil
1 tablespoon nut-free pesto per bowl of soup
Prepare all of the ingredients. Set the pasta, salt, onion, garlic, parsley, cheese, olive oil, and the pesto to one side. Add the water to a large soup pot and bring to a boil. Then, all at once, add all of the ingredients except those that were set aside. Cook at high heat for 5 minutes stirring every so often.
Then cover the pot, lower the flame to just above a simmer, and cook for 1 hour. You should open the pot every 10 minutes and give the ingredients a stir so that they do not stick to the pot. After 1 hour stir in the olive oil and add the crust of cheese. Break up any large pieces of food, such as the potatoes or cauliflower, that may assert its flavor individually if eaten. Then add the pasta, salt, onion, garlic, and parsley, and cook for another hour, stirring every 10 minutes to prevent sticking.
The resulting soup should be quite dense. Remove the crust of cheese and discard. Add the Parmigiano-Reggiano, then serve
a bowl to each diner, stirring in some pesto just before the soup is eaten.
Serves 4 to 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.