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
Minestrone soup with Pesto presented by Fabulous Food in 5
This tasty raw minestrone soup with pesto is amazing and so quick to make. It needs to be eaten on the day of making. Yummy !
Minestrone soup with pesto
Pesto Minestrone Soup (Gluten-Free, Vegan)
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Ligurian Minestrone soup with Pesto
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Ligurian Minestrone Soup packed full of goodness with squash, zucchini, cabbage, beans, pasta, and topped with homemade Genovese pesto. This recipe is not only hearty and healthy but is packed full of delicious flavour.
Ingredients
1 onion
1 small butternut squash (3 cups/450g)
4 medium potatoes (3 cups/450g)
2 cups green beans (180g)
2 zucchini (courgette)
¾ cups savoy cabbage (250g)
2 cups canned cannellini beans (300g) * see notes if using dried beans
1.5 cups short pasta (150g)
1 parmesan rind (optional)
7 cups chicken or vegetable stock (1.6 litres)
Pesto ingredients
2 tightly packed cups fresh basil (50g)
2 tablespoons pinenuts (30g)
1 small clove garlic
⅔ cup freshly grated pecorino or Parmigiano Reggiano cheese (40g)
⅓ cup olive oil (80ml)
Salt to season
Instructions
Prepare your ingredients
Finely chop the onion and cut all other vegetables into bite-sized pieces. Make sure your stock is ready.
To make the minestrone
Add 1-2 tablespoons of olive oil to a large, deep pot. Add the finely chopped onion and saute until soft (around 2-3 minutes).
Next, add the zucchini, squash and potatoes to the pot along with 6.5 cups (1.6 litres) of stock and add a good pinch of salt. Add a parmesan rind if using, bring to a boil then cover the pot and let it simmer for 25 minutes.
Uncover the pot and add the green beans, canned beans, cabbage and pasta. Cover again for 5 minutes to wilt the cabbage then uncover and simmer for another 5 minutes or until the pasta is cooked.
To make the pesto
Add all the pesto ingredients to a bowl and blitz to a smooth paste using an immersion blender (hand-held). Alternatively you can so this in a food processor or mortar and pestle.
To serve
Taste the soup for seasoning and add salt as needed. Ladle the soup into bowls and top each bowl with a heaped teaspoon of basil pesto, stir in and serve.
Minestrone with Green Pesto in 60 Seconds
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Today: Minestrone with Green Pesto
1. Prepare 8 cups (2L) of vegetable broth. Cut into cubes: 2 zucchini, 1 onion, 2 stalks celery, 4 cloves of garlic and 2 scallions. Also slice 2 carrots and chop some leek into small pieces. If you don't want to use canned vegetables, cook 1 cup (150g) peas and 14 oz (400g) white beans.
2. take a large pot and heat 2 tablespoons of olive oil over medium heat. Fry the onion, the celery, the carrots and the leek in it for 6 minutes. Then add the garlic with 1 pinch salt and 1/2 tsp pepper and fry for about 30 seconds. Fill the vegetable broth into the pot and bring the mixture to the boil at higher temperatures.
3. Now put the white beans and 4 oz (150g) pasta in the pot. We used little shell noodles here. Cook the pasta over medium heat according to the instructions on the packet. In half the time, add the zucchini and finish cooking the pasta.
4. turn off the stove as soon as the pasta is ready, but leave the pot on the hot stove. Now add the peas with the scallions. Add juice of 1 lime and mix the soup with 1 tablespoon parsley and ½ cup (150g) Pesto Genovese.
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We wish you bon appetit!
Ingredients:
- 14 oz (400g) white beans
- 4 oz (150g) pasta
- 1 cup (150g) peas
- ½ cup (150g) Pesto Genovese
- 4 cloves of garlic
- 2 courgettes
- 2 celery sticks
- 2 spring onions
- 2 carrots
- 8 cups (2L) vegetable broth
- 1 lime
- 1 tablespoon parsley
- A little leek
- olive oil
- salt
- pepper
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