Minestrone alla Genovese
Ingredients
- 1 pcYellow onion (finely minced)
- 1 pcCarrot (diced)
- 1 pcApium graveolens (diced)
- 2 pcPotato (1cm cubes)
- 1 pcZucchini (1cm cubes)
- 200 gWhite bean (cooked)
- 100 gDried pasta (small shapes like ditalini)
- 1.5 LMineral water
- 1 pcBasil (bunch, leaves only)
- 2 pcGarlic (germ removed)
- 30 gPine nut
- 50 gParmesan cheese (grated)
- 100 mlExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 pcVegetable broth (crumbled)
Method
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.
- 1
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
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 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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. The pasta will absorb the broth, so add a little water when reheating.
