In Genoa as well as in Sorrento, this soup is often eaten at room temperature, although in Sorrento, pesto is not added. The soup is often eaten on Sunday night, after the big meal on Sunday afternoon; and in many small villages, it is still made with rainwater collected in barrels. Be sure to soak the beans a day before you make the soup.
- 1/4 pound cannellini or borlotti (cranberry) beans, soaked overnight
- 3 tablespoons Extra-Virgin Olive Oil
- 1/2 cup chopped onion
- 2 medium carrots, peeled and chopped
- 2 ribs celery, sliced
- 2 medium potatoes, peeled and diced
- 2 medium tomatoes, diced
- 3 cups hot chicken broth
- 3 cups hot water
- 1 cup chopped raw spinach
- 1 cup diced zucchini
- 1 cup kale, chopped
- 1/4 pound ditalini, cooked
- Salt and pepper to taste
- 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, carrots, celery, and potatoes and sauté 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, kale, and pasta and cook another 5 to 10 minutes. Add salt and pepper to taste and serve immediately.
This recipe was featured on Season 26 - Episode 2621.