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Minestrone alla Genovese
Lunch
Italian
Liguria
Vegetarian
Soup
A thick, verdant vegetable soup loaded with seasonal vegetables, beans, and small pasta, finished with a generous swirl of fragrant basil pesto. Liguria in a bowl.
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RECIPE
Minestrone alla Genovese
A thick, verdant vegetable soup loaded with seasonal vegetables, beans, and small pasta, finished with a generous swirl of fragrant basil pesto. Liguria in a bowl.
Prep20 mins
Cook45 mins
Total65 mins
Servings8
Lunch
Italian
Liguria
Vegetarian
Soup
Ingredients
- 150g small pasta (ditalini or broken spaghetti)
- 200g borlotti beans, cooked
- 2 potatoes, diced
- 2 zucchini, diced
- 200g green beans, cut into 2cm pieces
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 200g cavolo nero or savoy cabbage, shredded
- 400g canned tomatoes
- 1.5 litres vegetable broth
- 3 tablespoons pesto alla Genovese
- Extra virgin olive oil
- Parmigiano-Reggiano, grated
- Salt and pepper to taste
Preparation
1
Heat olive oil in a large pot. Sauté onion, celery, and carrots for 5 minutes.
2
Add potatoes, zucchini, green beans, and cabbage. Cook 5 minutes more.
3
Add tomatoes and broth. Bring to a boil, then reduce to a simmer for 30 minutes.
4
Add borlotti beans and pasta. Cook until pasta is al dente.
5
Remove from heat and stir in pesto.
6
Serve with grated Parmigiano and a drizzle of olive oil. Equally good at room temperature the next day.
Servings and Nutrition
Number of Servings in Minestrone alla Genovese8
Nutrition for 1 serving (1 1/2 cups)
280Calories (kcal)
11Protein (g)
42Carbs (g)
8Fat (g)
Protein 11.0g15%
Carbs 42.0g59%
Fat 8.0g25%