Best Minestrone Alla Genovese With Pesto Recipes

Vegetable and Bean Soup with Pesto: Minestrone alla Genovese and Sandwiches with Arugula and Ham: Panini con Rucola e Prosciutto image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 medium onion, chopped
1 medium potato, peeled and chopped
1 medium zucchini, chopped
Salt and pepper
1 (15-ounce) can garbanzo beans (ceci or chick peas)
1 (15-ounce) can white beans, cannellini, drained
6 cups chicken stock, available in paper containers on soup aisle
1 cup small, thin egg noodles for soup, any brand
1 box frozen chopped green beans
4 crusty rolls or 8 slices crusty bread
8 ounces, 1/2 pound, robiola or ricotta cheese
1 cup arugula leaves, loosely packed
8 slices prosciutto di Parma
1 cup basil leaves, packed
1 large clove garlic
2 to 3 tablespoons pine nuts (pignoli)
3 tablespoons grated Parmigiano-Reggiano
3 tablespoons extra-virgin olive oil

Steps:

Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan. Add onion, potato and zucchini and season with salt and pepper. Cook 5 or 6 minutes alone, stirring frequently, then add the canned beans and the chicken stock. Cover the pot and bring the soup up to a boil.
Preheat a panini grill or a heavy bottomed pan over medium heat. Build 4 panini: spread roll or bread with a couple ounces of cheese, then top with a few leaves of arugula and 2 slices of prosciutto for each sandwich. Place panini in sandwich press or onto hot, heavy bottomed pan. Top with another heavy skillet or a brick wrapped in foil to press sandwiches. Press sandwiches until crisp on both sides, 2 to 3 minutes on each side.
When the soup is at a boil, remove the lid. Stir in the noodles and green beans and reduce heat to low. Simmer soup an additional 5 to 6 minutes then remove it from the heat.
Combine basil, garlic, nuts and cheese in the food processor and turn it on. Stream in the extra-virgin olive oil and process until pesto is nearly smooth.
Scrape the pesto into a small bowl. Add a ladle of the soup broth to thin the pesto, then add the pesto to the soup. Stir to combine and serve soup immediately with panini, for dipping.

Minestrone Alla Genovese (With Pesto) image

Provided by Heather3271

Categories Beans

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

1/2 cup olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 -3 cups savoy cabbage, shredded
2 stalks celery, chopped
2 carrots, chopped
1 quart beef broth (preferably rich)
1 quart water
4 ounces tomato paste
1/4 cup fresh herb, minced (parsley, basil, or marjoram)
3 small zucchini, cut into half-moon slices
1 cup Italian cut green beans, sliced (fresh or frozen, regular green beans are fine, too)
1 (15 ounce) can cannellini beans or 1 (15 ounce) can great northern beans
1 (15 ounce) can kidney beans or 1 (15 ounce) can pinto beans
6 ounces genoa salami, diced in small cubes
1/2 cup pasta, small (like small shells)
salt and black pepper, freshly ground (to taste)
2 tablespoons pesto sauce (see our Poppy Seed Pie)
parmesan cheese, freshly grated

Steps:

In a large saucepan, heat oil.
Saute onion and garlic 2-3 minutes.
Add cabbage, celery, and carrots. Saute 5 minutes.
Add broth, water, tomato paste, and herbs. Partially cover pan and simmer 30 minutes.
Add zucchini, beans, and salami; cook 15 minutes.
Add pasta; cook until al dente.
Add salt and pepper.
Stir in pesto sauce just before serving.
Serve in large bowls with grated cheese.