Minestrone alla Genovese
Liguria · soup · serves 6 · 90 min total · easy
Every Italian region has a minestrone; Liguria's adds a spoon of pesto at the end. That single move makes it Genovese.
Ingredients
- 150 g borlotti beans (soaked)
- 2 medium potato
- 150 g green beans
- 1 medium courgette
- 1 medium carrot
- 2 stalks celery
- 1 medium onion
- 150 g savoy cabbage
- 2 medium ripe tomato
- 120 g ditalini or broken spaghetti
- 4 tbsp fresh pesto
- 4 tbsp olive oil
- 60 g Parmigiano Reggiano
Method
- Cook soaked beans in fresh water 60 minutes until tender. Keep liquid.
- Dice all vegetables. Soffritto of onion, carrot, celery in olive oil — 10 minutes.
- Add tomato, potato, green beans, courgette, cabbage. Pour over bean liquid plus more water to cover by 4 cm.
- Simmer 30 minutes. Add beans.
- Add pasta. Cook 8 minutes more.
- Off heat, stir in pesto generously. Plate with more pesto on top and Parmigiano.