📝 About This Recipe
Unlike its tomato-heavy cousins from the south, Minestrone alla Genovese is a vibrant, slow-simmered celebration of the Italian Riviera's lush produce. This 'white' minestrone omits the red sauce in favor of a golden vegetable broth enriched with a silky dollop of fresh basil pesto stirred in at the very end. It is a thick, restorative masterpiece that balances the earthiness of borlotti beans with the bright, aromatic perfume of Ligurian herbs.
🥗 Ingredients
The Soffritto Base
- 3 tablespoons Extra virgin olive oil (high quality Ligurian oil preferred)
- 1 medium Yellow onion (finely diced)
- 2 medium Carrots (peeled and cut into 1/2-inch cubes)
- 2 pieces Celery stalks (trimmed and diced)
- 1 large Leek (white and light green parts only, cleaned and sliced)
The Garden Vegetables
- 2 medium Zucchini (diced into 1/2-inch cubes)
- 1 large Russet potato (peeled and cubed; the starch helps thicken the soup)
- 1 cup Green beans (trimmed and cut into 1-inch pieces)
- 2 cups Savoy cabbage (shredded into thin ribbons)
- 1.5 cups Borlotti beans (cooked or canned, rinsed and drained)
- 1 piece Parmigiano-Reggiano rind (about 2-3 inches long for deep umami flavor)
Liquids and Finishing
- 8 cups Vegetable broth or water (use water for a cleaner vegetable taste)
- 1/2 cup Bricchetti or Ditalini pasta (small soup pasta)
- 4 tablespoons Classic Basil Pesto (homemade is best, without extra nuts if possible)
- to taste Fine sea salt and black pepper
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or stockpot, heat the olive oil over medium-low heat. Add the onion, carrots, celery, and leeks.
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2
Sauté the vegetables gently for 10-12 minutes until softened and translucent. Do not let them brown; you want to preserve their sweet, delicate flavors.
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3
Add the cubed potato and zucchini to the pot. Stir well to coat the vegetables in the oil and cook for another 5 minutes.
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4
Pour in the vegetable broth or water. Add the Parmigiano-Reggiano rind and a pinch of salt. Bring the liquid to a boil.
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5
Once boiling, reduce the heat to low, cover partially, and simmer for 30 minutes. The potatoes should begin to soften significantly.
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6
Stir in the shredded Savoy cabbage and the green beans. Continue to simmer for another 15 minutes.
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7
Add the borlotti beans. Take a wooden spoon and lightly mash a few of the beans and potato cubes against the side of the pot to create a thicker, creamier consistency.
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8
Add the small pasta (Ditalini or Bricchetti) directly into the pot. Cook for about 8-10 minutes, or until the pasta is al dente. If the soup becomes too thick, add a splash of hot water.
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9
Remove the pot from the heat and take out the Parmigiano rind. Taste for seasoning and add salt and pepper as needed.
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10
The 'Genovese' secret: Allow the soup to cool for 5 minutes so it is not boiling hot. Stir in the 4 tablespoons of pesto until the soup turns a beautiful, cloudy green.
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11
Ladle into warm bowls and finish with a final drizzle of extra virgin olive oil.
💡 Chef's Tips
Always add the pesto at the very end off the heat; boiling pesto destroys the delicate aroma of the basil and turns it bitter. For the most authentic texture, use a mix of seasonal greens like chard or spinach if Savoy cabbage isn't available. Don't skip the Parmesan rind! It acts as a natural 'bouillon cube' providing salty, savory depth that water alone cannot achieve. If you plan on having leftovers, cook the pasta separately and add it to each bowl to prevent it from absorbing all the broth overnight. This soup actually tastes better the next day as the flavors meld, but remember to refresh the color with a tiny bit of fresh pesto when reheating.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or focaccia rubbed with a raw garlic clove. Pair with a crisp, dry Ligurian white wine like Vermentino or Pigato. A side of simple roasted artichokes complements the herbal notes of the soup beautifully. For extra richness, top each bowl with a few shavings of aged Pecorino Sardo. Follow this hearty soup with a light lemon sorbet for a traditional Italian finish.