Dinner Tonight: Genovese Minestrone Recipe
This recipe outlines the creation of a vibrant Genovese Minestrone, a hearty Italian vegetable soup. It features a rich medley of seasonal vegetables like potatoes, leeks, carrots, beans, peas, and zucchini, brightened by a fresh basil, pinenut, garlic, and Parmesan mixture. The dish promises a wholesome and flavorful experience, perfect as a comforting main course.
Equipment
- 1 Large stockpot or Dutch oven For simmering the soup
- 1 Chef's knife For precise vegetable preparation
- 1 Cutting Board A stable surface for chopping
- 1 Food Processor or Mortar & Pestle For preparing the basil-pinenut mixture
- 1 Wooden Spoon or Ladle For stirring and serving
Ingredients
Main
- 4 potatoes peeled and cut into chunks
- 1 small leek cleaned, halved, and thinly sliced
- 1 rib celery chopped
- 2 carrots cut into half-moons
- 1 large tomato seeded and chopped
- 1 cup fresh beans such as fava beans
- 1 handful green beans trimmed and cut into 1/2-inch pieces
- 1/2 cup green peas
- 3 small zucchini cut into half-moons
- 1/4 cup pinenuts
- 1/2 clove garlic peeled and finely chopped
- 3 large handfuls basil leaves chopped
- 1 small handful Parmesan cheese
- Olive oil as needed
Instructions
- Prepare the basil mixture: Lightly toast pinenuts. In a food processor or with a mortar and pestle, combine pinenuts, chopped garlic, basil leaves, and Parmesan cheese with a generous drizzle of olive oil. Process until a coarse paste forms; set aside.
- Prepare all vegetables: Peel and chunk potatoes. Clean, halve, and thinly slice the leek. Chop celery. Cut carrots and zucchini into half-moons. Trim and cut green beans. Seed and chop the tomato.
- In a large stockpot or Dutch oven, heat a generous amount of olive oil over medium heat. Add the sliced leek, chopped celery, and carrot half-moons; sauté until slightly softened, about 5-7 minutes.
- Add the chunked potatoes and chopped tomato to the pot. Stir well. Pour in enough water (or vegetable broth) to cover the vegetables, bring to a simmer.
- Continue to simmer, uncovered, until the potatoes are tender-crisp, about 10-15 minutes.
- Add the fresh fava beans, green beans, and zucchini half-moons to the simmering soup. Cook for another 5-7 minutes, or until these vegetables are tender but still hold their shape.
- Stir in the green peas and cook for just 2-3 minutes until they are bright green and tender.
- Season the minestrone generously with salt and freshly ground black pepper, adjusting to taste.
- Remove the pot from the heat. Stir in the prepared basil-pinenut-Parmesan mixture (pesto) thoroughly into the hot soup.
- Ladle the Genovese Minestrone into bowls and serve hot, with an additional drizzle of olive oil and a sprinkle of fresh Parmesan if desired.
Notes
1. Vegetable Uniformity: Ensure all vegetables are cut to a consistent size to promote even cooking and a cohesive texture in the final dish. A proper mirepoix base (celery, carrots, leeks) will build depth of flavor.2. Pesto Power: The basil, pinenut, garlic, and Parmesan mixture is the soul of Genovese minestrone. Toast the pinenuts lightly before blending to enhance their nutty aroma. Add this mixture at the very end, off the heat, to preserve the vibrant color and fresh flavor of the basil. A high-quality extra virgin olive oil is crucial here.3. Layering Vegetables: Add denser vegetables like potatoes and carrots first, allowing them to soften. Introduce quicker-cooking items like green beans, zucchini, and peas later to prevent them from becoming mushy and to maintain their individual textures and colors.4. Broth Base: While the recipe doesn't specify, using a good quality vegetable broth instead of just water will significantly deepen the soup's flavor profile.