Ligurian-style minestrone
4 Guests
2 hours and minutes 30
Low difficulty
Ingredients:
150 g small pasta such as ditalini
2 carrots
60 g green beans
2 peeled and seeded tomatoes
1 of celery
100 g herbs
2 potatoes
1 onion
1 small handful of Conio beans
1 clove of garlic
1 pinch of parsley
30 g peas
1 tbsp Genovese pesto F.lli Amoretti di Lorenzo
½ glass 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo
4 tablespoons of grated Parmesan cheese
1-2 rinds of parmesan cheese
Preparation:
In the pot for the minestrone, prepare a sauté with 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo, onion, garlic and celery. Pour the boiling water, the chopped vegetables over high heat; after 30 minutes add the chopped parsley and simmer for 2 hours, stirring occasionally. Halfway through cooking add 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo, parmesan crust and salt. Once the vegetables are crushed, cook the pasta.
Pour into a bowl, add the Genovese pesto F.lli Amoretti di Lorenzo and grated parmesan. Serve hot with croutons.
