Minestrone with pesto Genovese (basil pesto)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Servings
4
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Calories
558 kcal
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Course
Main Course, Soup
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Cuisine
Mediterranean, Italian
Minestrone with pesto Genovese (basil pesto)
Description
Minestrone with pesto Genovese features a medley of fresh vegetables cut into cubes or slices, cooked gently with soaked or canned borlotti beans in olive oil and broth. The vegetables include starchy potatoes and squash, sweet carrots, and leafy greens like kale or cabbage. The addition of pasta provides substance and texture, making the soup filling and balanced.
The soup is developed by sautéing leeks and then simmering all vegetables with beans and reserved bean cooking water or broth, allowing flavors to meld. A Parmigiano-Reggiano rind may be included for savory depth, later removed before serving. Before serving, basil pesto is added, infusing the minestrone with herby, fresh notes that complement the earthy vegetables.
This soup works well as a warming main or a substantial starter, served hot, with grated Parmigiano on top for extra richness. It is versatile, allowing for pasta substitutions or omitting pasta for a lower-carb option. Saving some soup without pasta for leftovers prevents the pasta from over-absorbing liquid, which keeps future servings balanced.
Ingredients
- 150 g spaghetti (5-6oz) or other soup pasta
- 200 g borlotti beans 7oz) canned or dried and cooked. Fresh borlotti can be used when in season (see notes, aka cranberry beans
- 1 leek large. Cleaned and sliced
- 2 potato peeled and cut into cubes
- 2-3 carrot washed and cut into cubes
- ½ squash I used a small butternut squash
- 2-3 zucchini washed and cubed
- 1-2 celery washed and cubed, stalks
- ½ kale or savoy cabbage ( cleaned and sliced, wild cabbage type
- ½ red cabbage (cleaned and sliced) or greens like chard, spinach
- 2-3 tablespoon basil pesto homemade or ready-made (if homemade leave out pine-nuts)
- 1 piece Parmigiano-Reggiano rind optional
- parmigiano reggiano grated (optional) for serving
- 3 tablespoon extra virgin olive oil
- salt to taste
- black pepper to taste, freshly ground
Instructions
Prepare the ingredients.
- If using dried beans soak overnight and then rinse and cook in lightly salted water for about 40 minutes. Save 2 cups of the cooking water and drain.
- Peel the potatoes, peel and remove the seeds from the squash, remove the outer leaves from the cabbages. Wash/clean all the other veggies and then cut potatoes, squash, carrots, celery and zucchini into cubes and slice leeks and cabbages and greens.
Cook the minestrone.
- Sauté the sliced leeks in the olive oil for a couple of minutes. Then add all the other vegetables. Mix and add a salt to taste and enough water to just cover the veggies. Simmer on a low-medium heat for about 30 minutes.
- Add the cooked beans with 1-2 cups of the bean cooking water (or drained canned beans) and the parmigiano rind (if using). Simmer for another 30 minutes. Add salt and pepper to taste.
- Use a fork to mash (puree) some of the potatoes and beans in the pot. Add the pasta and continue cooking until it’s al dente. If your soup seems dry, pour in some hot water.
Serve your minestrone.
- When the soup is ready, remove from the heat and add the pesto. Mix gently and serve. You can also add the pesto to each serving once it is plated. (I like to do this).
- This minestrone with pesto can also be served tepid and tastes even better the next day. However, the pasta will absorb more liquid so you may want to add some water when reheating leftovers.
Notes
- Broken spaghetti, ditalini, or other small soup pasta can be used; rice is an alternative if preferred.
- Omit pasta or keep it separate when reheating to prevent sogginess and maintain broth balance.
- Fresh borlotti beans can replace canned ones by adding them with the vegetables.
- Homemade or store-bought basil pesto can be used; omit pine nuts from homemade to avoid overpowering flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 94g | 31% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 1mg | 0% |
| Sodium | 170mg | 7% |
| Potassium | 1900mg | 40% |
| Fiber | 18g | 72% |
| Sugar | 17g | 34% |
| Vitamin A | 17069IU | 341% |
| Vitamin C | 164mg | 182% |
| Calcium | 238mg | 24% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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