Liguria Soup
Minestrone alla Genovese
Make minestrone alla Genovese with seasonal vegetables, beans, small pasta, potatoes, and basil pesto.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 hr 15 min
- Serves
- 6
- Level
- Easy
Instructions
- Cook onion and leek in olive oil until soft and sweet.
- Add potatoes, zucchini, green beans, cannellini beans, and stock.
- Simmer until the vegetables are tender but still distinct.
- Add the pasta and cook until al dente.
- Turn off the heat and stir in the pesto so the basil stays fragrant.
- Taste for salt and pepper, then rest for 5 minutes.
- Serve warm, adding a little more pesto at the table if desired.
This minestrone alla Genovese recipe turns a vegetable soup into a Ligurian bowl with potatoes, beans, pasta, and basil pesto. The pesto goes in off the heat so its color and aroma stay alive.
Why This Minestrone alla Genovese Recipe Works
Layered vegetables make the broth sweet, while beans and potatoes make it satisfying. Pesto finishes the soup with basil, cheese, garlic, and olive oil in one spoonful.
Key Tips
- Cut vegetables into similar small pieces so every spoonful feels balanced.
- Keep the simmer gentle to avoid muddy vegetables.
- Stir pesto in after the heat is off, not while the soup is boiling.
Variations and Serving Ideas
The same technique helps when you want Ligurian minestrone, minestrone with pesto, and Italian vegetable soup. Keep the character of Minestrone alla Genovese in mind: choose good ingredients, control texture, and serve the dish when its contrast and aroma are at their best.
