Minestrone Genovese
A classic Ligurian vegetable soup enriched with tender potatoes, beans, and fresh basil pesto swirled in at the end.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 Yukon Gold potato, cubed
- 1 zucchini, diced
- 1 can cannellini beans, drained
- 6 cups vegetable broth
- 1/2 cup ditalini pasta
- 1/3 cup basil pesto
- 1 tsp salt
Instructions
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1
Heat 2 tbsp extra virgin olive oil in a large pot over medium heat.
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2
Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks, sautéing for 6 minutes until softened.
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3
Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
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4
Add 1 cubed Yukon Gold potato, 1 diced zucchini, 1 can drained cannellini beans, 6 cups vegetable broth, and 1 tsp salt.
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5
Bring to a boil, reduce heat to low, and simmer covered for 20 minutes.
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6
Stir in 1/2 cup ditalini pasta and simmer uncovered for 9 minutes until pasta is tender.
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7
Remove from heat and stir in 1/3 cup basil pesto before serving.