Vegetable and Bean Soup with Pesto: Minestrone alla Genovese and Sandwiches with Arugula and Ham: Panini con Rucola e Prosciutto

Embark on a culinary journey to the sun-drenched Ligurian coast of Italy with this delightful pairing of classic Italian comfort food. We present a vibrant and hearty Vegetable and Bean Soup with Pesto, known as Minestrone alla Genovese, a soul-warming dish brimming with fresh vegetables, nourishing beans, and finished with the aromatic brightness of homemade Pesto Genovese. Alongside this comforting soup, we offer simple yet elegant Sandwiches with Arugula and Ham, or Panini con Rucola e Prosciutto, featuring crusty bread, creamy cheese, peppery arugula, and savory prosciutto. This harmonious combination provides a truly satisfying and authentic Italian meal experience, perfect for a cozy lunch or a light dinner.

Recipe Overview:

  • Difficulty Level: Easy

  • Total Preparation and Cooking Time: 50 minutes

  • Preparation Time: 20 minutes

  • Cooking Time: 30 minutes

  • Yield: This recipe makes 4 servings.

Ingredients

Soup

  • Olive Oil: 2 tablespoons of extra-virgin olive oil (enough for two turns of the pan).

  • Onion: 1 medium-sized onion, finely chopped.

  • Potato: 1 medium-sized potato, peeled and chopped into bite-sized pieces.

  • Zucchini: 1 medium-sized zucchini, chopped into bite-sized pieces.

  • Seasoning: Salt and pepper to taste.

  • Garbanzo Beans: 1 can (15 ounces) of garbanzo beans (also known as ceci or chickpeas).

  • White Beans: 1 can (15 ounces) of white beans, such as cannellini, drained.

  • Chicken Stock: 6 cups of chicken stock (typically found in paper containers in the soup aisle).

  • Egg Noodles: 1 cup of small, thin egg noodles specifically for soup (any brand will work).

  • Green Beans: 1 box of frozen chopped green beans.

Panini

  • Bread: 4 crusty rolls or 8 slices of crusty bread.

  • Cheese: 8 ounces (or half a pound) of robiola or ricotta cheese.

  • Arugula: 1 cup of loosely packed arugula leaves.

  • Prosciutto: 8 slices of Prosciutto di Parma.

Pesto Genovese

  • Basil: 1 cup of packed basil leaves.

  • Garlic: 1 large clove of garlic.

  • Pine Nuts: 2 to 3 tablespoons of pine nuts (also called pignoli).

  • Parmesan Cheese: 3 tablespoons of grated Parmigiano-Reggiano cheese.

  • Olive Oil: 3 tablespoons of extra-virgin olive oil.

Directions

Soup Preparation:

  1. Sauté Vegetables: Heat a medium soup pot over medium-high heat. Add the extra-virgin olive oil. Add the chopped onion, potato, and zucchini to the pot and season with salt and pepper. Cook for 5 to 6 minutes, stirring frequently, until slightly softened.

  2. Add Beans and Stock: Add the canned garbanzo beans and white beans, along with the chicken stock, to the pot.

  3. Bring to a Boil: Cover the pot and bring the soup to a boil.

Panini Preparation:

  1. Preheat Grill/Pan: Preheat a panini grill or a heavy-bottomed pan over medium heat.

  2. Assemble Panini: To assemble each of the four panini, spread the roll or bread with a few ounces of robiola or ricotta cheese. Top the cheese with a few arugula leaves and two slices of Prosciutto di Parma.

  3. Press Panini: Place the assembled panini in the sandwich press or on the hot, heavy-bottomed pan. To press the sandwiches, top them with another heavy skillet or a foil-wrapped brick.

  4. Cook Panini: Press the sandwiches until they are crisp on both sides, approximately 2 to 3 minutes per side.

Finishing the Soup:

  1. Add Noodles and Green Beans: Once the soup reaches a boil, remove the lid. Stir in the egg noodles and frozen green beans.

  2. Simmer: Reduce the heat to low and simmer the soup for an additional 5 to 6 minutes, or until the noodles and green beans are cooked through.

  3. Remove from Heat: Remove the soup from the heat.

Pesto Preparation:

  1. Process Pesto Ingredients: Combine the basil leaves, garlic clove, pine nuts, and grated Parmigiano-Reggiano cheese in a food processor. Turn the food processor on.

  2. Add Olive Oil: While the food processor is running, slowly stream in the extra-virgin olive oil and process until the pesto is nearly smooth.

Serving:

  1. Thin Pesto: Scrape the prepared pesto into a small bowl. Add a ladle of the soup broth to the pesto to thin it.

  2. Combine and Serve: Add the thinned pesto to the soup and stir to combine. Serve the soup immediately, accompanied by the prepared panini for dipping.

Bringing together the rustic charm of a traditional Minestrone alla Genovese and the simple elegance of Panini con Rucola e Prosciutto, this meal offers a taste of authentic Italian home cooking. The rich, flavorful soup, elevated by the fragrant pesto, provides a deeply comforting experience, while the fresh, savory panini offer a delightful contrast in texture and taste. Whether enjoyed on a cool evening or as a satisfying midday meal, this pairing is a testament to the beauty of fresh ingredients and simple preparation. Prepare to savor the warmth of the soup and the delicious combination of flavors in the panini, creating a memorable and truly Italian dining experience.

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