Minestrone Alla Genovese

Serves 10 - 12

2 tbsp. butter
1/4 cup olive oil
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1/2 lb. salt pork, finely chopped
1 tsp. chopped fresh garlic
2 tbsp. chopped parsley
2 tbsp. of each:  Thyme, Oregano, Rosemary and fresh Basil
3 leeks, washed, trimmed of tough leaves, and chopped coarsely
3 carrots, diced
1 - 8 oz. can tomato sauce
1 - 14-1/2 oz. can of peeled Italian tomatoes
2 - 1/2 quarts rich chicken broth
1 - 1/2 lbs. Potatoes, peeled and cubed
2 fresh cranberry beans, shelled and washed, or 2 cup dried cranberry beans pre-soaked overnight in water. [Note:  If shell beans are not available, substitute one 15-1/2 oz. Can of kidney beans.]
1/2 small savoy cabbage, chopped coarsely
1/2 lb. string beans, trimmed and washed
5 medium zucchini, washed and cut in cubes
1 cup fresh peas, shelled (or frozen)
2 tbsp. pesto sauce
Salt and pepper to taste
1/2 lb. short pasta or 1-1/2 cups Arborio rice
Grated Parmesan Cheese

Heat butter and olive oil in a large pot. Add onion, carrot and celery and cook until onion is translucent.  Add salt pork and cook 10 – 12 minutes longer. Mix in garlic and all the herbs; being careful not to burn.  Add leeks, carrots and basil leaves and cook 5 minutes longer. Add peeled tomatoes and tomato sauce, stir well. Add chicken broth, potatoes, beans and cabbage and cook 15 minutes. Add string beans, zucchini and peas and cook 10 minutes longer. Add pesto and let simmer. Salt and pepper to taste. (At this point the soup can be frozen. When ready to serve just thaw, add the pasta and finish cooking.)

Just before serving, add pasta or rice and cook until the pasta is al dente. Pass a bowl of fresh rated parmesan to sprinkle on top.

Buon Appetito! 

Pair with Ferrari-Carano Tre Terre Chardonnay.