Minestrone alla Genovese

• 1 tbsp BONO extra virgin olive oil
• 5 slices Veroni Speck Italiani cut into ½ inch pieces
• 1 medium leek, quartered lengthwise and sliced crosswise into ¼” pieces
• 1 medium onion, diced
• 1 medium carrots, diced
• 1 celery stalks, diced
• 1 medium zucchini, diced
• 1 c green beans, diced ¼” crosswise
• 1 large Yukon potato, diced
• 8 c water
• 1 c Jovial Organic Cannellini beans
• 1 Parmigiano Reggiano rind
• 2 c Pasta Abruzzese di semola di grano duro Stelline
• 1 c Amelia’s & Co. Basil Pesto
• Salt and pepper

In a large pot over medium heat, render the speck in extra virgin olive oil.

Add the leak and diced onion. Sauté until aromatic and slightly translucent 2-3 minutes.

Add the carrots, celery, zucchini, green beans and potato. Cover with water and increase heat to high. Bring the soup to a boil and then lower heat to medium low and hold at a simmer for 20 minutes.

Add the rind of Parmigiano Reggiano and cannellini beans and continue to simmer for an additional 45 minutes.

Add pasta and cook for a final 10 minutes.

Taste and adjust seasoning with salt and pepper.

Remove the soup from the heat and let it rest 15 minutes.

Serve and add a spoonful of pesto to the individual bowls.

Recipe developed by Chef Anna Rossi @annarossiofficial