Genovese Minestrone No Tomatoes
Savor the comforting and hearty flavors of Genovese Minestrone No Tomatoes, a rustic Italian soup that bursts with fresh, nourishing vegetables and an aromatic basil pesto twist. This tomato-free rendition of the classic minestrone combines sautéed onions, leeks, carrots, celery, and a medley of potatoes, zucchini, green beans, and Savoy cabbage for a delightful vegetable symphony. Enriched with cannellini beans and tender pasta, this soup is simmered to perfection in a savory vegetable stock, creating a rich and satisfying base. Topped with a vibrant homemade pesto made from fresh basil, pine nuts, Parmesan, and garlic, each bowl becomes a celebration of Genovese culinary tradition. Perfect for a cozy meal, this recipe is a vegetarian highlight, ideal for those who love wholesome, Mediterranean-inspired dishes. Serve with crusty bread for a truly heartwarming experience!
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 large Yellow onion, diced
- 1 medium Leek, white and light green parts sliced
- 2 medium Celery stalks, diced
- 2 medium Carrots, diced
- 2 medium Yukon Gold potatoes, peeled and diced
- 2 medium Zucchini, diced
- 1 cup Green beans, trimmed and cut into 1-inch pieces
- 1 cup Savoy cabbage, shredded
- 1 15-ounce can Canned cannellini beans, drained and rinsed
- 6 cups Vegetable stock
- 1 cup Short pasta (e.g., ditalini or small shells)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large bunch Fresh basil leaves
- 2 tablespoons Pine nuts
- 0.5 cup Grated Parmesan cheese
- 2 small Garlic cloves
- 0.25 cup Extra-virgin olive oil
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, leek, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened but not browned, about 8 minutes.
Add the potatoes, zucchini, green beans, and Savoy cabbage to the pot. Stir to combine.
Season with salt and black pepper, then pour in the vegetable stock. Bring the soup to a boil.
Reduce the heat to a simmer, cover, and cook for about 25 minutes, stirring occasionally.
Add the canned cannellini beans and short pasta to the pot. Simmer until the pasta is al dente, about 10 minutes. Adjust seasoning with additional salt and pepper, if needed.
While the soup is cooking, prepare the pesto. In a blender or food processor, combine fresh basil leaves, pine nuts, Parmesan cheese, garlic, and extra-virgin olive oil. Blend until smooth and set aside.
Ladle the soup into bowls and add a dollop of the fresh pesto on top of each serving.
Serve hot, with extra grated Parmesan and crusty bread on the side if desired.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 1091 mg | 47% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 10.6 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1276 mg | 27% | |
*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.
