Minestrone Genovese Recipe Guide

Table of Contents

Toggle

Minestrone Genovese

Print Recipe Pin Recipe

Course Soup

Cuisine Italian

Equipment

• Equipment Needed
• Large soup pot
• Cutting board
• Sharp knife
• Wooden spoon
• Ladle
• Blender or mortar and pestle (for pesto)

Ingredients

  

• Ingredients:
• For the Minestrone:
• 1 carrot diced
• 1 celery stalk diced
• 2 potatoes cubed
• 7 oz borlotti beans soaked overnight
• 7 oz green beans trimmed
• 2 zucchinis diced
• 2 tomatoes peeled and chopped
• 1 onion chopped
• 1 clove garlic minced
• 3 oz leafy greens such as chard or spinach
• 11 oz short pasta e.g., ditalini
• Water or vegetable stock enough to cover ingredients
• Salt and black pepper to taste
• 2 tbsp olive oil
• For the Pesto:
• 2 cups fresh basil leaves
• 1 garlic clove
• 1/4 cup grated Parmesan cheese
• 2 tbsp pine nuts optional
• 1/3 cup olive oil

Instructions

 

• Step-by-Step Method:
• Prepare the Vegetables:
• Wash, peel, and chop all vegetables as directed. Drain the soaked borlotti beans.
• Start the Base:
• Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant.
• Build the Soup:
• Add all the vegetables and beans to the pot. Pour in enough water or stock to cover the ingredients completely. Season with salt and pepper.
• Simmer:
• Bring to a boil, then reduce heat to low. Cover and simmer for about 2 hours, stirring occasionally. Add more water if the soup becomes too thick.
• Cook the Pasta:
• Once the vegetables are tender, add the pasta to the pot. Cook until the pasta is al dente.
• Make the Pesto:
• While the pasta cooks, blend basil, garlic, Parmesan, pine nuts (if using), and olive oil until smooth. Adjust consistency with a splash of water if needed.
• Combine and Serve:
• Ladle the soup into bowls. Top each serving with a spoonful of pesto and additional grated cheese. Let stand for 10 minutes before serving to allow flavors to meld.
• Variations and Tips:
• Vegetarian: Use vegetable stock and skip the cheese in pesto for a vegan option. Substitute nutritional yeast for Parmesan.
• Gluten-Free: Use gluten-free pasta or rice.
• Add Protein: Include cooked chicken or tofu cubes for added protein.

Keyword Minestrone

Minestrone Genovese is a hearty, vegetable-rich soup from Liguria, Italy, famous for its fragrant pesto topping. The dish is deeply tied to the region’s history, utilizing its abundant inland produce. Let me show you how I make this comforting and flavorful classic, drawing from my own personal experience to guide you through every step.

Notes on What to Expect:

Minestrone Genovese is a hearty, slightly chunky soup, with layers of flavor enhanced by the pesto’s freshness. Its consistency can be adjusted by mashing some of the potatoes or adding extra liquid. The soup tastes even better the next day, as the flavors meld.

Recipe Overview:

• Cuisine: Italian (Liguria)
• Course: Main or Starter
• Prep Time: 30 minutes
• Cook Time: 2 hours
• Standing Time: 10 minutes
• Total Time: ~2 hours 40 minutes
• Ease of Cooking: Moderate (ideal for beginners with guidance)
• Servings: 6
• Calories per Serving: ~350 kcal
• Estimated Cost: Moderate (varies by local produce availability)

Equipment Needed:

• Large soup pot
• Cutting board
• Sharp knife
• Wooden spoon
• Ladle
• Blender or mortar and pestle (for pesto)
• > Go get the must-have equipment and ingredients for making a Savory  #Minestrone Genovese here.

Ingredients:

• For the Minestrone:
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 2 potatoes, cubed
  • 7 oz borlotti beans (soaked overnight)
  • 7 oz green beans, trimmed
  • 2 zucchinis, diced
  • 2 tomatoes, peeled and chopped
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 3 oz leafy greens (such as chard or spinach)
  • 11 oz short pasta (e.g., ditalini)
  • Water or vegetable stock, enough to cover ingredients
  • Salt and black pepper to taste
  • 2 tbsp olive oil
• For the Pesto:
  • 2 cups fresh basil leaves
  • 1 garlic clove
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp pine nuts (optional)
  • 1/3 cup olive oil
  • > Go get the must-have equipment and ingredients for making a Savory  #Minestrone Genovese here.

Step-by-Step Method:

1. Prepare the Vegetables:
   Wash, peel, and chop all vegetables as directed. Drain the soaked borlotti beans.
2. Start the Base:
   Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant.
3. Build the Soup:
   Add all the vegetables and beans to the pot. Pour in enough water or stock to cover the ingredients completely. Season with salt and pepper.
4. Simmer:
   Bring to a boil, then reduce heat to low. Cover and simmer for about 2 hours, stirring occasionally. Add more water if the soup becomes too thick.
5. Cook the Pasta:
   Once the vegetables are tender, add the pasta to the pot. Cook until the pasta is al dente.
6. Make the Pesto:
   While the pasta cooks, blend basil, garlic, Parmesan, pine nuts (if using), and olive oil until smooth. Adjust consistency with a splash of water if needed.
7. Combine and Serve:
   Ladle the soup into bowls. Top each serving with a spoonful of pesto and additional grated cheese. Let stand for 10 minutes before serving to allow flavors to meld.

Variations and Tips:

• Vegetarian: Use vegetable stock and skip the cheese in pesto for a vegan option. Substitute nutritional yeast for Parmesan.
• Gluten-Free: Use gluten-free pasta or rice.
• Add Protein: Include cooked chicken or tofu cubes for added protein.
• > Go get the must-have equipment and ingredients for making a Savory  #Minestrone Genovese here.

Nutritional Information (Per Serving):

• Calories: ~350 kcal
• Protein: 12g
• Carbs: 55g
• Fat: 10g
• Fiber: 12g

Closing

I hope this guide has made creating Minestrone Genovese seem a little less daunting! Have you tried this recipe before, or do you have your own tips for making it even better? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so please leave your honest comment!