Minestrone Genovese
Ingredients
- 4 medium potatoes
- 1 large onion
- 1 medium carrot
- 1/2 celery stalk
- 2 zucchini
- 1 tomato
- 1/4 head small cabbage
- 1 slice pumpkin
- 1 pound swiss chard (or any other leafy green)
- 2 cups chicken stock or vegetable stock
- 1 piece parmesan cheese rind
- 1/4 cup fresh or frozen green peas
- 3/4 cup canned beans, preferably borlotti or cannellini
- 3 tbsps extra virgin olive oil, plus some more for drizzling
- Salt and pepper, to taste
- Freshly grated Parmesan cheese, to taste
- 1 cup homemade pesto, or as much as you like (recipe below)
Instructions
- Clean and cut vegetables into a small dice, about 1/4-inch thick.
- Put the diced vegetables into your pressure cooker, add chicken stock and Parmesan rind.
- Pour in enough water to cover everything plus 1 inch.
- Cook on medium-low heat for (not sure – it’s about 45 minutes without pressure cooker)
- When the vegetables are ready, add green peas, beans, extra virgin olive oil, salt and pepper. Stir well and cook for another 10 minutes.
- The soup is ready. If you like, you can now purée the whole minestrone with a blender or just a few ladlefuls to make it smoother.
- Serve adding one or two tablespoons of handmade pesto to each dish, some freshly grated Parmesan cheese and a drizzle of extra virgin olive oil.
Nutrition
Calories: 326kcalCarbohydrates: 35gProtein: 9gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 4mgSodium: 557mgPotassium: 1003mgFiber: 7gSugar: 7gVitamin A: 5672IUVitamin C: 63mgCalcium: 134mgIron: 3mg
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