Genovese Minestrone No Tomatoes Recipes

Steps:

• Heat olive oil over medium high heat in a dutch oven. Add garlic, onions, celery and carrots and sauté until onions begin to soften.
• Add broth, wine, black and green beans, spinach, squash, oregano, salt and pepper. Bring to a boil, cover, reduce heat and simmer for 40 minutes. Add in pesto and adjust salt to your liking.
• If making ahead, simply stop at this point, then reheat the vegetable mixture and continue with the recipe.
• While vegetables are cooking, sauté pancetta until crisp. Reserve rendered fat to add to the vegetables if you wish. Cook the pasta according to package directions and stir in to the vegetables.
• To serve, ladle soup into bowls and top with the pancetta and parmesan.

Steps:

• Soak beans in at least 1 inch of water in small saucepan overnight (or boil for 1 minute, remove from heat, and let stand covered 1 hour).
• Cook bacon in large pot over medium heat. Remove all but 2 T. of the fat; leave bacon in pot. Add oil and heat over medium heat. Add garlic and parsley; saute until lightly colored, about 2 minutes. Add onion and saute 1 minute. Add 3 quarts water, the carrots, zucchini, tomatoes, and drained navy beans. Season with salt and pepper. Heat to boiling. Reduce heat and simmer uncovered 1 to 1-1/2 hours.
• Add cabbage and simmer 20 minutes. Add pasta and simmer until tender, about 10 minutes.
• Taste and adjust seasonings. Ladle soup into wide bowls. Sprinkle with Parmesan and basil.