Genoese Minestrone
Warm, hearty, and bursting with flavor, Genoese Minestrone is the ultimate comfort food that celebrates the essence of Italian cuisine. This traditional vegetable soup is brimming with fresh, vibrant ingredients like zucchini, cabbage, and green beans, simmered to perfection in a savory vegetable stock. Cannellini beans and tender pasta shells add a touch of creaminess and satisfying texture, while a fragrant homemade basil pesto—featuring fresh basil, Parmesan, and garlic—elevates every spoonful with its rich, herbaceous aroma. Perfect as a wholesome weeknight dinner or a soul-soothing lunch, this recipe is easy to prepare and ideal for feeding a crowd. Pair it with crusty bread for a complete meal that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 1 medium Carrot, diced
- 1 medium Celery stalk, diced
- 1 medium Leek, white part only, thinly sliced
- 2 small Zucchini, diced
- 2 medium Potatoes, peeled and diced
- 1 cup Green beans, trimmed and cut into 1-inch pieces
- 2 cups Cabbage, shredded
- 1 cup Canned cannellini beans, drained and rinsed
- 2 medium Tomatoes, diced
- 6 cups Vegetable stock
- 1 cup Small pasta shells
- 1 cup Fresh basil leaves
- 0.5 cup Grated Parmesan cheese
- 1 large Garlic clove
- to taste Salt
- to taste Black pepper, freshly ground
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, celery, and leek. Cook until softened, about 5 minutes.
Stir in the zucchini, potatoes, green beans, and cabbage. Cook for another 5 minutes, stirring occasionally.
Add the cannellini beans, diced tomatoes, and vegetable stock to the pot. Bring to a boil, then reduce the heat to low and let simmer for 30 minutes.
Stir in the pasta and cook until tender, about 8-10 minutes.
While the soup is cooking, prepare the basil pesto by blending the fresh basil leaves, grated Parmesan cheese, garlic clove, and a drizzle of olive oil in a food processor until smooth. Season with salt and pepper to taste.
Once the pasta is cooked, season the soup with salt and pepper to taste.
Serve the soup hot, with a dollop of pesto stirred into each bowl. Enjoy with crusty bread on the side if desired.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 15% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 10.4 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1314 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
