Minestrone Genovese (Vegetable Soup with Pesto)
Cuisine: Italian
Author: Epicurus.com Kitchens
  • 1 1/3 Cups dried white kidney beans, soaked
  • 8 Cups water
  • 2 large potatoes, diced
  • 1/2 pound butternut squash, peeled and diced
  • 3 large zucchini, chopped finely
  • 1 each tomato, peeled, seeded and chopped
  • 1/3 pound mushrooms, sliced
  • 1 carrot, finely chopped
  • 2 celery ribs, finely chopped
  • 1 large garlic clove, minced
  • 1 each yellow onion, finely sliced
  • 1/3 Cup olive oil
  • 1 1/2 teaspoons coarse sea salt
  • 1/2 pound tubular pasta
  • 2 Tablespoons pesto, see recipe
  • olive oil
  1. Drain the beans and combine with the water in a Dutch oven. Bring to a boil and cook at a high heat for 10 minutes. Reduce heat and simmer, covered, for another 5 minutes.
  2. Add the potatoes, squash, zucchini, tomato and mushrooms and cook over medium heat, stirring from time to time. After about 15 minutes, add the carrot, celery, garlic and onion. Simmer for another 15 minutes, stirring occasionally. Add the olive oil and salt.
  3. Continue simmering, pressing the beans and potatoes against the side of the pot to make the soup dense. After another 15 minutes cooking, add the pasta and simmer for 9 or 10 minutes until it is al dente. Just as the heat is turned off, stir in the pesto.
  4. Let the soup cool until it is tepid and serve it with drizzles of olive oil on top.
From: Carol Field, "Italy in Small Bites".
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/minestrone-genovese-vegetable-soup-with-pesto/1601/