Preparation : 1 Hour
Cooking: 1 Hour
Portions: 4 Persons
Ingredients for the Minestrone:
500 gr Potatoes
300 g Cannellini beans (dried or canned) 200 g Green beans (fresh or frozen) 200 g Peas (fresh or frozen) 2 Carrots 1 Onion 200 g Zucchine 2 Celery 150 g Genovese Pesto Extra virgin olive oil Pepper
Ingredients for the Meatballs:
250 g of Mixed minced meat (pork and veal) 1 Sprig of parsley 2 tablespoons of grated Parmesan cheese 1 tablespoon of breadcrumbs 1 Egg A pinch of salt Pepper, as needed Flour to taste 4-5 tablespoons of extra virgin olive oil
Preparation of the Meatballs:
Mix the minced meat with the chopped parsley, a pinch of salt, pepper in a bowl.
Stir briefly with your hands, then add the grated Parmesan and the egg.
Stir thoroughly, so that the meat absorbs the egg and the other ingredients well.
At this point, evaluate the density of the dough: if it seems too soft to be able to form meatballs, add a little breadcrumbs, do not overdose it otherwise the meatballs will be hard. Mix carefully, until a homogeneous mixture is obtained, with which to form meatballs about the size of golf balls.
Preparation of the Minestrone:
Immediately telling you the difference if you will use dried or canned beans and fresh or frozen vegetables. FOR BEANS Dried: soak them in water for a whole night then drain and boil them for about 1 hour. Canned: drain them from their water and rinse them under running tap water. FOR GREEN BEANS Frozen: put them to boil directly together with the other vegetables. Fresh: remove the two ends and put them to cook with the other vegetables. PEAS Frozen: put them to cook with the other vegetables Fresh: remove them from the pod and cook them together with the other vegetables. Peel the potatoes and cut them into pieces. Peel the carrots and cut them into pieces. Also peel the onion, clean the celery and the zucchine (removing the ends) and cut into pieces. Put all the vegetables cut into pieces, the homemade vegetable nut in a large pot and cover entirely with cold water.
Cook All the vegetables for at least 1 hour, at this point you can the Meat balls previously prepared. When all the vegetables are cooked and soft, lightly mashed with a fork so there will be a bit of minestrone in large pieces and the rest like the past. Let the Genovese minestrone cool and add the Genoese pesto. Mix and serve the Genovese minestrone with a drizzle of extra virgin olive oil and a little ground pepper.
Serve the soup warm.
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