Italian Noodle Soup Liguria Style.

Liguria Style Noodle Soup

Belle parole non pascono i gatti.      

English: (Literally) Fine words don’t feed cats. (Meaning) The poor don’t need speeches, they need food.

Minestra con battuto all ligure…A quick and satisfying noodle soup this rainy cool June day, but mostly because we needed something lighter for dinner, we ate too much pizza for lunch.

Again adapted from “The Best of Italian Cooking” and as usual I made a few changes that the soup recipe needed since our tomatoes aren’t the best at the moment, added a little tomato paste for more of a tomato-ey flavor and added chicken broth instead of just water.  Actually I stayed with the water amount and tossed in 1 little Knorr concentrated chicken stock pack.  I used half the broth and half of the pasta for dinner and will freeze the remaining broth for another night .

I love some of the early cookbooks as they may have as many as three recipes on one page which immediately indicates an easy dinner on busy days with most of the ingredients available in a well stocked kitchen.

I’m not sure what was meant by “pork fat” in the recipe, cubed pancetta worked nicely and offered no smoky flavor.  I love to save and freeze the Parmigiano rinds to add to soups, a small piece goes a long way to add extra flavor to any soup that I make.


1/3 cup (3 ounces) chopped pork fat
3 cloves garlic ( I had extra minced to add with tomatoes) not necessary though
2 Tablespoons EVOO
1/2 cup chopped tomato
pinch of red pepper flakes
*Optional cheese rind to simmer in soup
1 package of linguine, broken into pieces
Salt and Pepper
3/4 cup grated – (1/2 Parmesan – 1/3  Romano is what I like)

Chopped fresh basil

Saute the pancetta or pork fat and whole garlic cloves until in oil until golden brown,  Add the tomato, extra minced garlic, red pepper flakes if using and toss in the Knorr stock, stirring to melt.  Add 2 quarts water, simmer down by 1/2 quart.  Bring back to a boil, add the broken linguine and cook al dente, season with salt and pepper and stir in 1/2 of the cheese.  Toss in garlic and serve with remaining cheese and chopped basil.