Minestrone alla genovese
85 min411 kcal each
Ligurian vegetable and bean soup with small pasta, finished with a spoonful of fresh basil pesto in each bowl.
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Plan this recipeIngredients
for 6 servings- Potatoes300 g
- Zucchini300 g
- Green beans200 g
- Borlotti beans, canned, drained400 g
- White cabbage200 g
- Carrots150 g
- Celery100 g
- Onion1 piece
- Small pasta shapes, dry150 g
- Olive oil6 tbsp
- Fresh basil40 g
- Pine nuts20 g
- Parmesan, finely grated30 g
- Pecorino Romano, grated15 g
- Garlic1 clove
- Salt1½ tsp
- Water2 l
Method
Prep 30 min · cook 55 min- Dice all the vegetables small, keeping the green beans in short lengths.
- Soften the onion, carrot and celery in 2 tablespoons of the oil for 8 minutes.
- Add the rest of the vegetables, the water and the salt, and simmer for 40 minutes.
- Add the borlotti and the pasta and cook until the pasta is al dente, about 10 minutes.
- For the pesto, pound or briefly blend the basil, garlic, pine nuts and a pinch of salt, then stir in both cheeses and the remaining oil.
- Serve the soup with a spoonful of pesto in each bowl — never boiled with it. It keeps for 3 days, with the pesto kept apart.
Nutrition
per servingCal
411
Protein
13g
Carbs
50g
Fat
19g
Of 7.1g of sugar per serving, 0g is added sugar.
Of 19g of fat per serving, 3.5g is saturated.
