How To make Minestrone Genovese (Vegetable Soup with Pesto)
1 1/3 c Dried white kidney beans,
soaked 8 c Water
2 lg Potatoes, diced
1/2 lb Butternut squash, peeled &
:
diced 3 lg Zucchini, chopped finely
1 ea Tomato, peeled, seeded &
-- chopped 1/3 lb Mushrooms, sliced
1 ea Carrot, finely chopped
2 ea Celery ribs, finely chopped
1 lg Garlic clove, minced
1 ea Yellow onion, finely sliced
1/3 c Olive oil
1 1/2 ts Coarse sea salt
1/2 lb Tubular pasta
2 tb Pesto, see recipe
Olive oil Drain the beans & combine with the water in a Dutch oven. Bring to a boil & cok at a high heat for 10 minutes. Reduce heat & simmer, covered, for another 5 minutes. Add the potatoes, squash, zucchini, tomato & mushrooms & cook over medium heat, stirring from time to time. After about 15 minutes, add the carrot, celery, garlic & onion. Simmer for another 15 minutes, stirring occasionally. Add the olive oil & salt. Continue simemring, pressing the beans & potatoes against the side of the pot to make the soup dense. After another 15 minutes cooking, add the pasta & simmer for 9 or 10 minutes until it is al dente. Just as the heat is turned off, stir in the pesto. Let the soup cool until it is tepid & serve it with drizzles of olive oil on top.
How To make Minestrone Genovese (Vegetable Soup with Pesto)'s Videos
Vegetarian Ideas: Minestrone alla Genovese
Learn how to make minestrone soup. This recipe, along with over 60 others, can be found in my new cookbook Vegetarian Ideas, available for purchase at This soup includes one very non-traditional ingredient: miso paste! See how to use it in this video.
Ingredients
Salt, to taste
2 cups | 150 grams tubetti rigati, or other similar dried pasta
Olive oil
1 onion, chopped
3 carrots, oblique cut
1 bulb fennel, cored and chopped
1 bunch (about 200 grams) lacinato kale, chopped
1⁄2 a head (about 500 grams) of green cabbage, cored and chopped
3 cloves garlic, minced
1⁄3 cup | 83 mL white wine, or juice of 1 lemon
2 cups | 500 mL vegetable stock
1 (15 ounce) can cannellini beans, rinsed and drained
1 tablespoon | 16 grams light miso paste, or more to taste
1⁄4 cup | 60 grams pesto sauce, homemade or store-bought
A few shavings of Parmigiano-Reggiano cheese, shaved with a vegetable peeler (optional)
Parsley, minced (optional)
Minestrone soup with pesto
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Cosy up with a bowl of Genoese-style Minestrone! Packed with fresh veggies, borlotti beans, and a swirl of pesto, this is comfort food with an Italian twist. Perfect for any day that needs a touch of warmth! ????RECIPE????
@chefsebastianfitarau
Italian Minestrone Soup Recipe
Warm up on a cool day with this Italian Minestrone Soup recipe. It is packed with fresh veggies and pasta, and everyone will love it!
VIEW THE FULL RECIPE HERE:
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Sausage Minestrone Soup With Basil Pesto | Food Channel L Recipes
This soup is very popular in Italy. I like to cook it during all the seasons. Vegetables can be different all the time. Try this wonderful minestrone soup with sausage and fresh basil pesto.
Food channel L - a new recipe every odd day of the month! Recipes for delicious and homemade food!
Ingredients for 8 persons:
1 green pepper
1 red pepper
1 carrot
1 celery stick
3 sausages
3 cloves of garlic
1 onion
1 tin of red kidney beans
400 g tin of chopped tomatoes
150 g small shaped pasta
60 ml olive oil
1 sprig of rosemary
Salt
For the basil pesto:
1 bunch of basil
20 g parmesan cheese
1 clove of garlic
70 ml extra virgin olive oil
salt
Music:
How to Make MINESTRONE | Italian Soup Recipe
#minestrone #recipe #italianfood
PERFECT Minestrone | Italian Soup Recipe
Continuing in my Italian food education, Eva teaches me how to make a simple soup: minestrone!
If you enjoy this video, please give it a thumbs-up and subscribe to the channel!
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