Italian Recipe: Cooking Traditional Vegetarian Soup – Minestrone Genovese “Menestruhn Zeneise cohn pestu e risu” – Aldentekitchen

Italian Recipe: Cooking Traditional Vegetarian Soup – Minestrone Genovese  “Menestruhn Zeneise cohn pestu e risu” – Aldentekitchen

I  was grown with “Minestrone di Riso col Pesto” and kids love it!

This recipe includes three recipes: first: “Minestrone di Verdure”, if you like as it is; second “Minestrone con Riso”, just adding a fist of rice; third the “Supreme: Minestrone di Riso col Pesto Genovese”!  in order to prepare “Pesto” please refer to category Recipes: “Pesto Genovese”.

To make this dish extremely delicious we must keep in balance the taste of the vegetables until the end and only then, when the preparation is ready, you will add the “Pesto” with its own strong ingredients.

Italian Recipe: Cooking Traditional Vegetarian Soup – Minestrone Genovese  “Menestruhn Zeneise cohn pestu e risu” – Aldentekitchen

 Ingredients:

Pesto Genovese” kindly see in category “Recipes”.

one milk cup of two kind of Beans: “Borlotti” & “Cannellini”  pay attention that if you use Dry Beans you’ll need to keep in the water for at least 24 hours before to cook them;

two white Onions – three Carrots

four-five “Zucchini” (here I used three different types of Zucchini: dark, clear and round) possibly with their Flowers

some Beet Leaves – some Tomatoes – few Potatoes – one EggPlantMarine SaltExtra Virgin Olive Oil

some of Celery, Garlic, Parsley, Basil, one “Tropea” Onion, and a carrot will be used to make “Soffritto”, if you do not have “Tropea” use any Onion or Scallion you can get!

you can add more vegetables if you like such as Green Peas, Chick-Peas, Lentils, please avoid strong-taste vegetables like Pepper-Bells, Red-Chicory, Red-Turnip and Spinach, try to make the Minestrone “smooth”

White Rice “Carnaroli” or “Roma” or “Arborio” type are good for this preparation.

Please Note:  do not usefor this recipe “perfumed” or “spicy” Rice like “Long Grain Thai Bonnet” or “Basmati” which even being excellent types of rice they do not fit for this preparation;

 

Italian Recipe: Cooking Traditional Vegetarian Soup – Minestrone Genovese  “Menestruhn Zeneise cohn pestu e risu” – Aldentekitchen

 

Wash well all the vegetables, clean the leaves from their stems to be discarded

 

 

 

 

 

 

 

 

 

 peel the carrots and discard the last part of head and bottom; the rest of vegetables must be cleaned from impurities and washed

 

 

 

 

 

 

 

 

 peel the Egg-Plant

 

 

 

 

 

 

 

 

 

 

 “Tropea” Onion, Garlic, Carrot, Parsley and Basil will be chopped and fried to begin “Soffritto”

 

 

 

 

 

 

 

 

 

 

 ….chop…and then…..

 

 

 

 

 

 

 

 

 

 ….put in a big pot and fry in two-three spoons of Extra Virgin Olive Oil

 

 

 

 

 

 

 

 

Italian Recipe: Cooking Traditional Vegetarian Soup – Minestrone Genovese  “Menestruhn Zeneise cohn pestu e risu” – Aldentekitchen

 

 

Cut the rest of vegetables in small cubic pieces

 

 

 

 

 

 

 

 

 

 

 as soffritto fades, add first the Beans,

 

 

 

 

 

 

 

 

 

 second add the Potatoes

 

 

 

 

 

 

 

 

 

 

 then, as sequence, Carrots, Onions, Celery (you have to cut in short pieces the Celery this in order to avoid their skin remains long because it is fastidious to bite, looks like hair), by the end add Zucchini, Egg-Plant Leaves and Flowers….which are more delicate…

 

 

 

 

 

 

 

 …add tomatoes, too! usually I cook Tomatoes with their own skin and seeds, I like them and are full of minerals and vitamins!

 

 

 

 

 

 

 

 

 

 Stir for a while, add some pinches of Marine Salt so the colors of the vegetables remain brilliant and the broth become tasty…

 

 

 

 

 

 

Italian Recipe: Cooking Traditional Vegetarian Soup – Minestrone Genovese  “Menestruhn Zeneise cohn pestu e risu” – Aldentekitchen

 

 

After this add fresh water, for the above ingredients I add one Gallon of water,

 

 

 

 

 

 

 

 

 

 stir every two-three minutes, do dot break the vegetables, go on until the Minestrone start to boil…

 

 

 

 

 

 

 

 

 ..keep going with patience and kindness…

 

 

 

 

 

 

 

 

 

 

 

 After boiling continue to stir every two-three minutes, add Marine Salt and check for the salinity, if need more salt just add but pay attention because consuming the water the salinity will increase, so be careful in the beginning…

after about 35-40 minutes the “Minestrone di Verdure” should be ready: check if the Beans are cooked the rest is ready, too!

 You can eat “Minestrone di Verdure” like it is, now or later, or would you proceed with the rest?

 

 

 

 

Italian Recipe: Cooking Traditional Vegetarian Soup – Minestrone Genovese  “Menestruhn Zeneise cohn pestu e risu” – Aldentekitchen

 

 

 

 …take part of the “Minestrone di Verdure” lets say one liter (a quarter of gallon) and set in a new smaller pot, you should process it with a food processor or an immersion hand-blender to liquefy the vegetables, or you can even leave the vegetables in big pieces if you like!

 

 

 

 

 

 

 

 

 

 set the processed “Minestrone” to boil, adding 30-40 grams of Rice per liter…

 

 

 

 

 

 

 

 

 

 yes, drop the Rice in the boiling “Minestrone” stirring continuously until the Rice is perfectly cooked “Al Dente”!

 

 

 

 

 

 

 

 

 

 

 

 

 pay attention that the Rice doesn’t stuck on the bottom of the pot!

remember that Rice requires salt, too, so please check again!

as the Rice is cooked take out from the fire… 

 

 

 

 

 

 

Italian Recipe: Cooking Traditional Vegetarian Soup – Minestrone Genovese  “Menestruhn Zeneise cohn pestu e risu” – Aldentekitchen

 

 

 

Add one spoon of “Pesto Genovese” per each liter of “Minestrone”

 

 

 

 

 

 

 

 

 

 

stir and mix still warm (not on top of the fire) if you want it hot please use the system called “Bagnomaria” setting your pot on top of a bowl of boiling water, this because if you put the pot on the fire the “Pesto” will deteriorate loosing his aroma.

 

 

 

 

 

 

 

this is the final result and I guarantee you never will forget the first time you eat “Minestrone di Riso con Pesto Genovese”…still I remember when I was a small baby….watermouthering……yesss….. Buon Appetito!

 

 

 

 

 

 

 

 

 

Italian Recipe: Cooking Traditional Vegetarian Soup – Minestrone Genovese  “Menestruhn Zeneise cohn pestu e risu” – Aldentekitchen

 

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