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Harbor's Bounty: Minestrone alla Genovese

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Dive into the heart of Genoa with a hearty bowl of Minestrone alla Genovese. This robust soup is a symphony of fresh vegetables, beans, and pasta, simmering together to create a comforting and nourishing feast. 

Each spoonful is a testament to Genoa's love affair with its bountiful produce, bringing together the sweetness of carrots, the earthiness of potatoes, and the richness of stock in perfect harmony. 

With a sprinkle of pesto, this minestrone transforms into a verdant delight, exuding aromas that transport you to the bustling lanes of an Italian marketplace.

a rustic bowl full of Minestrone alla Genovese, topped with a dollop of bright green pesto, surrounded by the fresh ingredients used in the soup, on an old wooden table with a loaf of crusty bread and a glass of white wine, in a warm, sunlit Italian kitchen


Preparation and Cooking Time

  • Preparation Time: 30 minutes
  • Cooking Time: 1 hour 30 minutes
  • Servings:

Servings

  • Number of Servings: 6
  • Ideal Serving Size: 1 hearty bowl

Nutritional Information (per serving)

  • Calories: 350 kcal
  • Protein: 15g
  • Carbohydrates: 50g
  • Fat: 10g
  • Fiber: 8g
  • Sodium: 400mg

Ingredients

  • Extra Virgin Olive Oil: 30g
  • Chopped Onions: 100g
  • Diced Carrots: 100g
  • Diced Celery: 100g
  • Chopped Potatoes: 200g
  • Sliced Zucchini: 150g
  • Green Beans, cut into 1-inch pieces: 100g
  • Canned Cannellini Beans: 240g, drained and rinsed
  • Chopped Tomatoes: 200g
  • Vegetable Stock: 1.5 liters
  • Small Pasta (e.g., ditalini): 100g
  • Fresh Basil Pesto: 60g
  • Salt and Pepper: to taste
a rustic bowl full of Minestrone alla Genovese, topped with a dollop of bright green pesto, surrounded by the fresh ingredients used in the soup, on an old wooden table with a loaf of crusty bread and a glass of white wine, in a warm, sunlit Italian kitchen


Method of Preparation

  1. Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; cook until softened.
  2. Add potatoes, zucchini, and green beans; cook for 5 minutes.
  3. Stir in tomatoes and vegetable stock. Bring to a boil, then simmer for 1 hour.
  4. Add cannellini beans and pasta; cook until pasta is tender.
  5. Season with salt and pepper, and stir in pesto before serving.

Proven Tips for Culinary Success

  • For a richer flavor, prepare the minestrone a day ahead.
  • Adding pesto directly to each serving ensures a vibrant taste.
  • Use seasonal vegetables for the freshest flavor profile.

Anticipated FAQs

  • Q: Can I use chicken stock instead of vegetable stock? A: Yes, chicken stock will add a deeper flavor but will change the dish from vegetarian to non-vegetarian.
  • Q: Is it possible to freeze Minestrone alla Genovese? A: Absolutely, just omit the pasta before freezing and add when reheating.
  • Q: Can I make this minestrone without pesto? A: Yes, but the pesto adds a signature Genovese touch. Consider substituting with chopped fresh herbs if needed.




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