Vegetable Soup with Basil Pesto — Minestrone alla Genovese con Pesto
The Ligurian minestrone of seasonal vegetables, borlotti beans, ditalini pasta, and potato simmered in vegetable stock, finished at the table with a generous spoon of fresh basil pesto stirred through to bloom in the hot broth.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and dice potatoes into 1cm cubes. Finely dice carrots, celery, and onion. Cut zucchini into 1cm dice and green beans into 2cm pieces. Slice garlic. Hand-crush tinned tomatoes. Have hot stock ready. If making pesto, blend basil, pine nuts, garlic, parmigiano, olive oil, and salt until smooth.
Saute
Heat 1/4 cup + 2 tbsp olive oil in a large heavy pot over medium heat for 1 minute. Add onion, carrot, and celery; cook 6 to 7 minutes, stirring occasionally, until soft and lightly golden. Add garlic, thyme, and bay leaves; cook 60 seconds until garlic is pale gold and thyme perfumes the oil.
Build
Add crushed tomatoes, cook 3 minutes until darkened slightly. Add diced potato, stir to coat, cook 2 minutes. Pour in hot stock, add salt and pepper. Bring to a bare simmer, cover loosely, simmer 12 to 13 minutes until potato begins to soften.
Simmer
Add zucchini and green beans, cook 5 minutes over medium heat. Add borlotti beans and ditalini pasta, cook uncovered 8 to 10 minutes until pasta is al dente and soup thickens slightly. Remove thyme stems and bay leaves. Taste and adjust salt.
Finish
Ladle soup into 2 warm wide bowls. Stir pesto through off the heat so basil stays bright green. Scatter Parmigiano Reggiano and black pepper over the top, drizzle with grassy olive oil, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.