Genovese Minestrone Recipe
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Category
Pesto
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Cusine
American
What do you need?
How to make?
Ingredients
4 potatoes, peeled and cut into chunks
1 small leek, cleaned, halved, and thinly sliced
1 rib celery, chopped
2 carrots, cut into half-moons
1 large tomato, seeded and chopped
1 cup fresh beans, such as fava beans
1 handful green beans, trimmed and cut into 1/2-inch pieces
1/2 cup green peas
3 small zucchini, cut into half-moons
1/4 cup pinenuts
1/2 clove garlic, peeled and finely chopped
3 large handfuls basil leaves, chopped
1 small handful Parmesan cheese
Olive oil as needed
Directions
Heat 4 to 5 cups water in a large soup pot over medium heat.
potatoes, leeks, celery, carrots, tomato, beans, peas, and zucchini, or any other vegetables you may be using. If using pasta, add it 7 to 10 minutes out, depending on the shape. In the meantime, combine the garlic, basil, pine nuts, and a little olive oil in a food processor, blender, or mortar and pestle. Process into a smooth paste, adding olive oil as necessary to create a loose paste. Season to taste with salt. Remove to a bowl and stir in the cheese, adding more olive oil if necessary. Serve the soup with a dollop of pesto.