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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Genovese Pesto Minestrone
Genovese Pesto Minestrone
(Minestrone alla Genovese con Pesto)

For the Pesto:
25-30 fresh basil leaves
1 and 1/2 oz (40 grams) pine (pinoli) nuts
3 and 1/2 oz (100 ml) extra virgin olive oil
1 oz (25 grams) Parmigiano cheese, freshly grated
1 oz (25 grams) Pecorino cheese, freshly grated

For the Soup:
1/2 oz (15 grams) dried mushrooms
3 and 1/2 oz (100 grams) shelled broad beans
1/2 cabbage, shredded
7 oz (200 grams) string beans, cut into short lengths
3 zucchini, chopped
1 eggplant, chopped
3 tomatoes, chopped
3 tablespoons extra virgin olive oil
3 oz (80 grams) any short pasta
Parmigiano cheese, freshly grated, for serving

Prepare the Pesto:
Put the basil leaves in a food processor with the olive oil, pine nuts and a pinch of salt.

Process briefly at medium speed.

Add the two grated cheeses and process again. Serves 4.

Prepare the Soup:
Place the dried mushrooms in a bowl, add hot water to cover and set aside to soak for about 20 minutes, then drain and chop.

Place the mushrooms, broad beans, cabbage, string beans, eggplant, tomatoes, zucchini,  and a pinch of salt into a saucepan.
Pour in 3 and 1/2 pints (2 liters) of water and the olive oil and bring to a boil.

Lower the heat and simmer for about 2 hours.

Add the short pasta and cook until 'al dente'.

Remove from the heat and stir in the pesto.

Ladle into a soup bowl and serve very hot with grated Parmigiano cheese.

Just before serving, drizzle with olive oil. Serves 4-6.
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