Minestrone alla Genovese

Minestrone alla Genovese is a dish rich in history and flavor, typical of the Ligurian tradition. Here’s how to prepare it:

Ingredients

• 200 g of green beans
• 2 zucchini
• 1 potato
• 1 carrot
• 1 onion
• 1 stalk of celery
• 2 ripe tomatoes
• 200 g of savoy cabbage
• 100 g of fresh or frozen peas
• 100 g of fresh peeled broad beans
• 150 g of Swiss chard or spinach
• 200 g of precooked borlotti beans
• 2 tablespoons of Genovese pesto
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese for serving
• 1 liter of vegetable broth or water

Preparation

1. Clean and chop the carrot, celery, and onion into small pieces, then sauté them in a pot with a drizzle of extra virgin olive oil.
2. Add the green beans and zucchini cut into pieces and the cubed potatoes, and cook for a few minutes.
3. Add the peeled and chopped tomatoes, the shredded savoy cabbage, peas, and broad beans, and cover with vegetable broth or water.
4. Cook over medium-low heat for about an hour, adding water if necessary.
5. Towards the end of cooking, add the borlotti beans and let it flavor for another 10 minutes.
6. Adjust the salt and pepper according to your preferences.
7. Add the Genovese pesto by gently stirring, careful not to break the vegetables.
8. Serve the minestrone hot, adding a few tablespoons of grated Parmesan cheese and a drizzle of raw oil.

As a final touch, I recommend adding a tablespoon of Genovese pesto directly into the dish to enhance the flavors of Liguria. And for an even more authentic touch, if you’re feeling adventurous, you might try making the pesto by hand in a mortar!

This soup is perfect for cooler days and can be personalized depending on seasonal vegetables. It is a dish that gets better with rest, so it’s also great reheated the next day. Bon appétit!