I know this is Christmas time, and I'm baking some Christmas recipes to post later. However, when Lucy invited me to participate in her minestrone and soup collection, I couldn't say no......I knew exactly what minestrone wanted to make....My Nonno's Minestrone.....
With this recipe, I participate in the minestrone and soup collection recipes from the fantastic blog of Lucy.....Grazie Lucy!!
I grew up eating my Nonno's minestrone. A rich, creamy, and tasty soup that has many ingredients. Nevertheless, some of its ingredients are a must: artichoke, fava beans, green beans, green peas, cabbage leaves, potatoes, pasta, and pesto. The rest of the ingredients may vary, but those listed before are the ones I consider a must in this minestrone.
I remember that the first time I went to Rome, was a cold winter. I went to a restaurant in Rome, and I asked for a yummy minestrone. They gave me a watery soup with beans......I was so disappointed!!.....My Nonno's minestrone has pesto!!.....After a while, I realized that this minestrone is from the Liguria region, not Rome.....
Last night, it was cold and snowing....We ate this wonderful soup, and it made me remember my last summer with him. In that summer, he cooked for me all I wanted to eat (He was an excellent cook!!), we played cards, and he allowed me to win every time. It was a fantastic summer....a summer that I will always remember.....
I know he is my star and my angel that guides me and keep me safe, but I still miss him.....
5 cabbage leaves
1/2 cup of fava beans (cooked)
1/2 cup of white beans (cooked)
1/2 cup of red beans (cooked)
3 potatoes (in pieces)
2 carrots (in pieces)
1/2 cup of pumpkin
1/2 cup of green peas
2 zucchinis (in pieces)
1 cup of green beans
1 cup of pesto
100 grams of pasta (I make my own pasta)
6 artichoke hearts
In a big pot, put 5 cups of vegetable broth, salt and olive oil. When its boiling, add the potatoes, carrots, and pumpkin. Put the pot at low heat, and when they are half way cooked, add the fava beans, white beans, read beans, and cabbage leaves. Leave it for 30 minutes. Add the green beans, zucchini, and green peas. Assess that is not too sticky. When the zucchinis are almost cooked, add the pasta. When the pasta is al dente, add the pesto, and correct the salt. The texture of this minestrone is very creamy.
Serve with Parmiggiano Reggiano Cheese and olive oil on top.....Enjoy!!.....(it will be better if you have a nap after!!)