Riviera Reverie: Minestrone alla Genovese Unveiled

Immerse yourself in the heart of Italy with every bite of Minestrone alla Genovese. The luscious broth boasts a symphony of fresh vegetables, harmoniously blending their individual flavors. The aromatic basil pesto, a signature touch of the Genovese, wafts through the air, promising a delightful culinary journey. Each spoonful offers a medley of textures from al dente pasta to tender beans, transporting you directly to a cozy trattoria overlooking the Ligurian coast.

Photo of a steaming bowl of Minestrone alla Genovese on a rustic wooden table, with fresh vegetables like tomatoes, carrots, and zucchini scattered around. The soup has visible chunks of vegetables, beans, and pasta, and is garnished with a dollop of basil pesto on top.

Precise Preparation and Cooking Time

  • Preparation Time: 25 minutes
  • Cooking Time: 45 minutes

Number of Servings and Ideal Serving Size

  • Yields: 6 servings
  • Ideal Serving Size: 350ml per person

Essential Nutritional Information

  • Calorie count: 275 kcal per serving
  • Carbohydrates: 35g
  • Proteins: 12g
  • Fats: 10g
  • Dietary Fiber: 8g
  • Sodium: 450mg

Ingredients, Measured in Grams

  • Fresh tomatoes: 200g
  • Carrots: 100g
  • Onions: 100g
  • Celery: 50g
  • Green beans: 150g
  • Zucchini: 150g
  • Cannellini beans: 200g (canned)
  • Small pasta (like ditalini): 150g
  • Fresh basil pesto: 100g
  • Olive oil: 40ml
  • Vegetable broth: 2000ml
  • Salt and pepper to taste
Photo of the preparation process of Minestrone alla Genovese in a kitchen setting. A pot on the stove with simmering soup, a wooden spoon resting beside, and ingredients like diced vegetables, pasta, and a jar of basil pesto laid out on the counter.

Detailed Method of Preparation

  1. Begin by dicing the tomatoes, carrots, onions, celery, green beans, and zucchini.
  2. In a large pot, heat the olive oil over medium flame. Sauté the onions until translucent.
  3. Add the carrots and celery to the pot, stirring occasionally until slightly tender.
  4. Incorporate the tomatoes, green beans, zucchini, and vegetable broth. Bring to a gentle boil.
  5. Once boiling, reduce the heat and let it simmer for 20 minutes.
  6. Add the pasta and cannellini beans to the pot. Continue to cook for another 10-15 minutes or until the pasta is al dente.
  7. Season with salt and pepper to taste.
  8. Before serving, stir in the fresh basil pesto, ensuring it's evenly distributed.
  9. Ladle into bowls and serve piping hot.

Proven Tips for Culinary Success

  • Opt for fresh, organic vegetables for a more vibrant flavor.
  • For a richer taste, you can add a parmesan rind while simmering.
  • Always add the pesto just before serving to retain its fresh aroma and taste.

Anticipated FAQs

  • Can I use chicken broth instead of vegetable broth? Absolutely, but it will change the flavor profile slightly.
  • What if I don't have fresh basil pesto? You can use store-bought pesto, but the flavor of fresh homemade pesto is unparalleled.
  • Can I freeze the soup for later? Yes, but add the pasta and pesto only when you're reheating to serve.