Classic Minestrone
4 servings
60 minutes
Recipe by Giuseppe Davi, chef of the Butler restaurant.
1
Pour 35 ml of olive oil into a thick-bottomed pot. Add finely chopped onion, diced carrot, fennel, celery, and potato to the pot.
- Olive oil: 160 ml
- Onion: 70 g
- Carrot: 140 g
- Fennel: 40 g
- Celery: 80 g
- Potato: 150 g
2
Sauté until the onion and vegetables start to release a light aroma. Add salt and black pepper.
- Fresh spinach leaves: to taste
- Fresh spinach leaves: to taste
3
Add three liters of water to the sautéed vegetables. Let the vegetables boil, then simmer on medium heat for 45 minutes. Add a sprig of basil, salt, and pepper.
- Basil: 65 g
- Fresh spinach leaves: to taste
4
While the soup is boiling, prepare the pesto. Put 60 grams of basil, garlic, salt, pepper, and 100 ml of olive oil in a blender bowl. Slightly chop the contents and add some ice to help preserve the color of the greens. Add pine nuts and another 25 ml of olive oil and finely chop the mixture. Transfer the pesto to a bowl, sprinkle with grated Parmesan cheese and add just a little olive oil. The pesto should have a thick sour cream consistency; it should not be runny.
- Basil: 65 g
- Garlic: 5 g
- Fresh spinach leaves: to taste
- Olive oil: 160 ml
- Roasted pine nuts: 25 g
- Olive oil: 160 ml
- Grated Parmesan cheese: 30 g
- Olive oil: 160 ml
5
After 45 minutes of boiling, add cauliflower, zucchini, broccoli, green peas, and red beans to the soup. Cook for 10 minutes over medium heat. If the soup seems too thick, add 250 ml of water.
- Cauliflower: 110 g
- Zucchini: 140 g
- Broccoli cabbage: 70 g
- Green peas: 100 g
- Canned red beans: 80 g
- Olive oil: 160 ml
6
Serve with pesto sauce, spinach leaves, and concasse tomatoes.
- Fresh spinach leaves: to taste
- Concassé tomatoes: 35 g