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Minestra

@arecipe.bsky.social

Minestra is a typical Genoese dish, not to be confused with the Basque ‘menestra’ which is simply mixed boiled vegetables, or with Italian minestrone, a thick vegetable soup.

Ingredients

  • 2 courgettes, roughly diced
  • 1 aubergine, roughly diced
  • 1 large piece pumpkin, roughly diced
  • 1 onion, roughly diced
  • 1 kohlrabi (colinabo), roughly diced
  • 2 turnips, roughly diced
  • 1 UK pint (600 ml) vegetable stock
  • Olive oil
  • 1 head of garlic
  • Fresh basil
  • Dried kidney beans, soaked overnight
  • Fideua (spaghetti)
  • Salt
  • Pepper

Instructions

  1. 1
    Combine the courgettes, aubergines, pumpkin, onion, and kohlrabi in a large pot or pressure cooker. Add the vegetable stock and 1 tablespoon of olive oil. Bring to pressure and cook for 8–10 minutes, or simmer for 1 hour. Cool, then purée the whole thing.
  2. 2
    Place a large handful of basil leaves and about 6 cloves of garlic in a mortar and pound until roughly crushed and a gritty paste is achieved. Add to the pot, stir and season to taste.
  3. 3
    Meanwhile, boil the beans separately until soft, then add to purée mixture.
  4. 4
    Boil the pasta until al dente then add to mixture.
  5. 5
    Serve with grated Parmesan or hard Edam sprinkled over it.
Category
Soups

Dietary Information

Vegan

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Minestra