Ingredients Jump to Instructions ↓

  1. 1/4 lb 113g / 4oz Cannellini or borlotti (cranberry) beans - soaked overnight

  2. 3 tablespoons 45ml Olive oil

  3. 1/2 cup 31g / 1.1oz Chopped onion

  4. 2 Leeks, white part only - washed and chopped

  5. 1 Eggplant - (abt 1 lb) - peeled and diced (medium)

  6. 2 Carrots - peeled and sliced (medium)

  7. 2 Celery ribs - sliced

  8. 2 Potatoes - peeled and diced (medium)

  9. 2 Tomatoes - diced (medium)

  10. 2 cups 474ml Hot chicken broth

  11. 4 cups 948ml Hot water

  12. 1 cup 146g / 5.1oz Chopped raw spinach

  13. 1 cup 146g / 5.1oz Diced zucchini

  14. 1 cup 237ml Shredded green cabbage

  15. 1/4 lb 113g / 4oz Vermicelli or stelline

  16. 3 tablespoons 45ml Pesto Sauce - (see recipe) Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Drain the beans from the soaking water, place them in a pot, cover with water, and cook about 30 minutes, or until still quite al dente, and set aside. In a large pot, heat the oil. Add the onion, leeks, eggplant, carrots, celery, and potatoes and saute for about 8 minutes, or until the vegetables just begin to exude their juices. Add the tomatoes, hot broth, hot water, beans, and additional hot water to just cover the mixture. Bring to a boil, lower the heat to a simmer, and cook covered for about 30 minutes. Add the spinach, zucchini, cabbage, and pasta and cook another 20 minutes or until the pasta is al dente. Stir in the Pesto Sauce. Add salt and pepper to taste and serve immediately. Note: There is a saying in Genoa that chi mangia pesto, non lascia mai Genova -- "He who eats pesto never leaves Genoa." This recipe yields 8 to 10 servings.


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