75 mintime
Mediumdifficulty
6Servings
—Rating
Minestrone Genovese
85% authentic · Italian (Liguria)
A regional variation of minestrone from Genoa, featuring pesto and often incorporating ingredients like potatoes and leeks, offering a distinct herbaceous flavor.
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Ingredients
- Olive oil2 tablespoons
- Leeks2, white and light green parts only, sliced
- Celery stalks2, chopped
- Potatoes2 medium, peeled and diced
- Green beans1 cup, trimmed and cut
- Diced tomatoes1 can (14.5 oz)
- Vegetable broth6 cups
- Cannellini beans1 can (15 oz), rinsed and drained
- Small pasta or rice (like orzo or farro)1/2 cup
- Basil pesto1/4 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Heat olive oil in a large pot over medium heat. Add leeks and celery. Cook until softened, about 8-10 minutes.
- 2
Add potatoes and green beans, cook for 5 minutes.
- 3
Stir in diced tomatoes, vegetable broth, and cannellini beans. Bring to a boil.
- 4
Reduce heat, cover, and simmer for 25-30 minutes, or until potatoes are tender.
- 5
Add pasta or rice and cook according to package directions until al dente.
- 6
Stir in the basil pesto just before serving. Season with salt and pepper to taste.
- 7
Serve hot.
