🇮🇹 Italian · Soup
🍲 Minestrone alla Genovese
Minestrone alla Genovese
A vegetable-packed Ligurian soup finished with a generous spoonful of fresh pesto, brightening the whole pot with basil right before serving.
While minestrone varies by region, the Genovese version's defining trait is the pesto stirred in at the table, transforming an already hearty vegetable soup into something distinctly, vibrantly Ligurian.
Ingredients
Equipment: Large pot
- 2 tbsp extra virgin olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 potatoes, diced
- 200 g (7 oz) green beans, trimmed and chopped
- 1 zucchini, diced
- 400 g (14 oz) canned crushed tomatoes
- 1.5 L (6 cups) vegetable stock
- 150 g (¾ cup) dried cannellini or borlotti beans, soaked overnight (or 1 can, drained)
- 100 g (3.5 oz) short pasta, such as ditalini
- 4 tbsp fresh basil pesto
- Grated Parmigiano-Reggiano, for serving
- Salt and pepper, to taste
Method
- If using dried beans, simmer the soaked beans separately until nearly tender, about 45 minutes, then drain.
- Warm the olive oil in a large pot and sauté the onion, carrots, and celery until softened.
- Add the potatoes, green beans, and zucchini, and cook for a few minutes.
- Add the crushed tomatoes, stock, and the cooked beans, and bring to a simmer.
- Cook for 25–30 minutes until the vegetables are tender.
- Add the pasta directly to the pot and cook until al dente, about 8–10 minutes.
- Season to taste with salt and pepper.
- Ladle into bowls and stir a generous spoonful of pesto into each portion just before serving, with Parmigiano alongside.
Chef Tips
- Add the pesto at the very end, off the heat, to preserve its bright color and fresh flavor.
- Cut the vegetables into similarly sized pieces so everything cooks evenly.
- This soup thickens considerably as it sits — thin with a little extra stock or water when reheating.
Common Mistakes to Avoid
- Cooking the pesto into the hot soup rather than stirring it in at serving, which dulls its fresh basil flavor.
- Overcooking the pasta directly in the soup, leaving it mushy by the time the soup is served.
- Skipping the pesto entirely, which is what distinguishes this specifically as minestrone alla Genovese.
Nutrition (per serving)
Health Benefits
- Rich in fiber, plant protein, and vitamins from the abundant vegetables.
Cultural Note
Minestrone alla Genovese reflects Liguria's deep affection for basil pesto, incorporating the region's signature sauce into what is otherwise a fairly universal Italian vegetable soup.
Storage & Serving
Storage: Refrigerate up to 3 days; add pesto fresh to each portion when reheating.
Reheating: Reheat gently on the stovetop, adding stock or water to loosen as needed.
Serve with: Crusty bread, A crisp Ligurian white wine