📝 About This Recipe
Inspired by the lush gardens of Liguria, this vibrant Minestrone alla Genovese is a celebration of slow-cooked vegetables and the bright, aromatic punch of fresh basil. Unlike the tomato-heavy soups of the south, this version focuses on a 'verde' (green) profile, finished with a luscious dairy-free pesto that swirls into the broth for a creamy, herbaceous finish. It is a hearty, nutrient-dense masterpiece that proves you don't need cheese to achieve deep, soul-warming Italian flavors.
🥗 Ingredients
The Soffritto Base
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 Yellow Onion (finely diced)
- 2 Carrots (peeled and cut into 1/2-inch cubes)
- 2 Celery Stalks (sliced into 1/2-inch pieces)
- 3 cloves Garlic (minced)
The Garden Vegetables
- 2 medium Zucchini (quartered lengthwise and sliced)
- 1 cup Green Beans (trimmed and cut into 1-inch pieces)
- 1 large Yukon Gold Potato (peeled and cubed into 1/2-inch pieces)
- 2 cups Savoy Cabbage (shredded)
- 1.5 cups Cannellini Beans (cooked or 1 can, rinsed and drained)
Broth and Pasta
- 8 cups Vegetable Stock (low sodium)
- 3/4 cup Ditalini or Small Shells (dried pasta)
- Sea Salt and Black Pepper (to taste)
The Dairy-Free Pesto Finish
- 2 packed cups Fresh Basil Leaves (washed and dried)
- 1/4 cup Pine Nuts (lightly toasted)
- 2 tablespoons Nutritional Yeast (for a 'cheesy' depth)
- 1/2 cup Extra Virgin Olive Oil (cold pressed)
👨🍳 Instructions
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1
In a large heavy-bottomed Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add the onion, carrots, and celery.
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2
Sauté the vegetables for 8-10 minutes, stirring occasionally, until the onions are translucent and the carrots have softened slightly. Do not brown them.
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3
Stir in the minced garlic and cook for 1 minute until fragrant.
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4
Add the cubed potatoes and shredded cabbage. Stir well to coat with the oil and cook for another 5 minutes to let the cabbage wilt.
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5
Pour in the vegetable stock. Increase the heat to high and bring the liquid to a gentle boil.
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6
Once boiling, reduce the heat to low, cover partially, and simmer for 20 minutes.
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7
Add the zucchini, green beans, and cannellini beans to the pot. Continue to simmer for another 15 minutes until all vegetables are tender.
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8
While the soup simmers, prepare the pesto. In a food processor, pulse the basil, toasted pine nuts, and nutritional yeast until coarsely chopped. Slowly drizzle in the 1/2 cup of olive oil while processing until a smooth, thick paste forms. Set aside.
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9
Bring a separate small pot of salted water to a boil and cook the ditalini pasta according to package directions until al dente. Drain and set aside.
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10
Check the soup consistency. If you prefer it thicker, use a wooden spoon to mash a few of the potatoes and beans against the side of the pot.
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11
Turn off the heat. Stir the cooked pasta into the soup.
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12
Stir in 3 tablespoons of the prepared dairy-free pesto directly into the pot, saving the rest for garnishing individual bowls.
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13
Season with sea salt and freshly cracked black pepper to taste. Let the soup sit for 5 minutes to allow the flavors to meld before serving.
💡 Chef's Tips
Always cook the pasta separately if you expect leftovers; this prevents the pasta from absorbing all the broth and becoming mushy. For the best pesto flavor, avoid overheating it—always stir it in at the very end after the heat is turned off. Nutritional yeast provides the savory 'umami' typically offered by Parmesan cheese without using dairy. If the soup feels too thin, blend one cup of the soup (veggies and broth) and stir it back in for a creamier texture. Use high-quality, bright green extra virgin olive oil; it is a primary flavor component in Ligurian cooking.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough rubbed with a raw garlic clove. Pair with a crisp, chilled Vermentino or a dry Italian Pinot Grigio. Top each bowl with an extra drizzle of the dairy-free pesto and a sprinkle of toasted pine nuts. A side of marinated artichokes or a simple arugula salad with lemon dressing complements the soup's richness. For a spicy kick, add a pinch of red pepper flakes to the individual serving bowls.