Minestra
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.
Source and licence
"Minestra" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Minestra, revision 4518655), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Minestra&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518655
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
Method
- 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.
- 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.
- Meanwhile, boil the beans separately until soft, then add to purée mixture.
- Boil the pasta until al dente then add to mixture.
- Serve with grated Parmesan or hard Edam sprinkled over it.