Minestrone alla Genovese

A thick soup with finely diced vegetables that melt in the mouth. The vibrant green of the basil pesto binds everything together, bringing umami depth and an herbaceous freshness that awakens the sweetness of the white beans.

• Prep time: 40 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 593
• Protein: 15 g
• Carbs: 53 g
• Fat: 35 g

Ingredients

• 1 piece Yellow onion ( finely minced )
• 1 piece Carrot ( diced )
• 1 piece Apium graveolens ( diced )
• 2 piece Potato ( 1cm cubes )
• 1 piece Zucchini ( 1cm cubes )
• 200 g White bean ( cooked )
• 100 g Dried pasta ( small shapes like ditalini )
• 1.5 L Mineral water
• 1 piece Basil ( bunch, leaves only )
• 2 piece Garlic ( germ removed )
• 30 g Pine nut
• 50 g Parmesan cheese ( grated )
• 100 ml Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 piece Vegetable broth ( crumbled )

Instructions

1. Vegetable cutting

   Cut the onion, carrot, and celery into mirepoix (small 5mm cubes). Cut the potatoes and zucchini to the same size to ensure even cooking.

2. Sauté the aromatics

   In a large pot, heat the olive oil. Sauté the onion, carrot, and celery with a pinch of salt until the onion is translucent, without browning.

3. Add liquid and cook

   Add the potatoes and white beans. Pour in the mineral water and add the vegetable bouillon. Bring to a boil, then lower the heat. Simmer until the vegetables are tender and easily mashed.

4. Pesto preparation

   While the soup simmers, crush the garlic, basil, pine nuts, and parmesan. Emulsify with olive oil until you get a smooth and glossy paste.

5. Pasta cooking and thickening

   Add the zucchini and dry pasta to the pot. When the pasta is al dente, remove from heat. Vigorously stir in the pesto to bind the broth, which should become cloudy and fragrant.

Chef's tips

• Never boil the pesto as it will lose its color and flavor; always stir it in off the heat.
• Consistent dicing isn't just for looks; it ensures every vegetable is perfectly cooked at the same time.

Storage

Keeps for 3 days in the fridge. The pasta will absorb the broth, so add a little water when reheating.