Minestrone Genovese (Vegetable Soup With Pesto) Recipe

Step 1

Drain the beans & combine with the water in a Dutch oven. Bring to a boil & cok at a high heat for 10 minutes. Reduce heat & simmer, covered, for another 5 minutes.

Step 2

Add the potatoes, squash, zucchini, tomato & mushrooms & cook over medium heat, stirring from time to time. After about 15 minutes, add the carrot, celery, garlic & onion. Simmer for another 15 minutes, stirring occasionally. Add the olive oil & salt. Continue simmering, pressing the beans & potatoes against the side of the pot to make the soup dense. After another 15 minutes cooking, add the pasta & simmer for 9 or 10 minutes until it is al dente. Just as the heat is turned off, stir in the pesto. Let the soup cool until it is tepid & serve it with drizzles of olive oil on top.

Things You'll Need

  • 1 1/3c Dried white kidney beans,
  • -- soaked
  • 8c Water
  • 2lg Potatoes, diced
  • 1/2lb Butternut squash, peeled &
  • -- diced
  • 3lg Zucchini, chopped finely
  • 1ea Tomato, peeled, seeded &
  • -- chopped
  • 1/3lb Mushrooms, sliced
  • 1ea Carrot, finely chopped
  • 2ea Celery ribs, finely chopped
  • 1lg Garlic clove, minced
  • 1ea Yellow onion, finely sliced
  • 1/3c Olive oil
  • 1 1/2ts Coarse sea salt
  • 1/2lb Tubular pasta
  • 2tb Pesto, see recipe
  • Olive oil

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