re: Soup ideas?

Ministrone alla Genovese

4 tablespoons olive oil
2 ounces lean salt pork, chopped
3 cups Fagioli al vino rosso (see direction 1)
4 cups chopped raw spinich, tightly packed
1 cup potatoes, peeled and diced
1 cup shredded cabbage, tightly packed
1 leek, with bottom and green stalk removed, thinly sliced
2 medium yellow onion, chopped
2 quarts water and vino rosso water
2 teaspoons salt
1 teaspoon fresh ground pepper
1 1/2 cups uncooked linguini, broken into 1" pieces
1/2 cup Pesto alla Genovese (see direction 2)

1. Fagioli Al Vino Rossa ( kidney beans cooked in red wine). Wash and drain 1# of Kidney beans. Place in large pot and cover with 2 quarts of water and bring to a boil covered. Remove from heat and let beans soak for one hour. Drain, replace in pot with 1 1/2 quarts of fresh cold water, 2 cups dry red wine (Barolo), 6 ounces lean salt pork, a large yellow onion larded with 2 cloves. Bring to a boil, covered, and cook for 1/2 hour. Add 1 tsp salt and cook a additional 15 minutes. Drain reserving the liquid (vino rosso water), discard the onion and salt pork and set beans to the side. In skillet, fry 1/2 # coarsely chopped bacon till almost crisp. Add 1 tbls flour, bit by bit, stirring constantly so no lumps form but sauce thickens. Mix in beans and 2 tbls butter and stir until beans are thoroughly reheated.

2. Pesto Alla Genovese: In food processor, blend 1/2 cup pine nuts, 1/4 cup fresh basil, 2 tbls fresh chopped spinach, a 2 teaspoons fresh garlic, till smooth paste. Blend in 1/2 rounded cup freshly grated Fiore Sardo Cheese ( 1/4 cup if you must use Parmesan) and 6 tbls. softened butter. Then add olive oil in slow drizzle til blended. salt and pepper to taste.

3. Minestrone Soup: Heat 4 tbls olive oil in large heavy pot. Saute the salt pork in oil for 2 min., add beans, spinach, potatoes, cabbage, leek, and onions, and saute for 4 to 5 min. stirring constantly.

4. Add 2 quarts of the water mixture, salt , and pepper. Bring to a boil, then reduce to low heat and cook uncovered for 1 hour. If liquid reduces too fast add boiling water.

5. Add linguini and cook 15 minutes longer, stirring occasionally, Remove soup from heat, add the pesto, and let stand for 2 minutes, stir well and serve.


This is a Genoa minestrone....and as I said ... not simple...but it will be the best you ever tasted.