Minestrone Genovese
Pam and her father Archie Perugi developed this recipe as remembered by Archie from his childhood.
Makes 12 servings
INGREDIENTS
1⁄2 lb dried cannellini beans or
24 oz canned/cooked beans 1⁄2 c olive oil
1/2 c olive oil
4 oz pancetta, chopped
2 lg onions chopped small
2 leeks (white part only) cut in half lengthwise & thinly sliced
1 bunch kale, deveined & chopped bite size
1 bunch swiss chard, chopped bite size
1⁄4 to 1⁄2 cabbage, chopped bite size
3 qts water/chicken stock (I make my own chicken stock and use 1 qt stock and 2 qt water)
4 potatoes, diced small (4 cups)
1⁄2 lb linguine broken into 1-1 1/4 “ pieces
Salt and pepper
1/2 c homemade pesto (or to taste) without parm cheese
Parmesan for sprinkling on each serving
DIRECTIONS
Soak the beans overnight with 1 teaspoon baking soda for at least 8 hours, drain.
Heat the olive oil in a large soup pan, brown the pancetta. Add the onions and leeks and cook for 5-10 minutes until wilted. Add all the chopped greens and cook until wilted. Add (the soaked dried beans)**, and 2 quarts of water/chicken stock, bring to boil then lower it to a simmer for 45-60 minutes (test the beans).
Add the potatoes, (canned beans)**, and the linguine. Add 1 qt water. Raise temperature to bring to a boil and then lower it to a simmer. Season with salt and freshly ground black pepper. Cook until linguine are al dente. Turn off heat and add Pesto. Serve with grated Parmigiano-Reggiano.
**Soaked dried beans need more time to cook than the canned beans.