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Original Italian name: Minestrone alla Genovese
Place of origin: Liguria, Northwest Italy
Genoese vegetable soup is one of the most popular vegetable soups in Italy. This recipe comes from Genova, Liguria, Northwest Italy.
This is a classic vegetable soup but I have given a little twist by adding mushroom stock and fresh wild mushrooms instead of simple water to make the best vegetable mix ever. I suppose you can have your own variation of this soup depends on vegetables available. This is a vegetable soup that practically fits cooking in any season.
Genova is a beautiful Ligurian place where Genoese pesto is added to soup to sophisticate it’s flavour. The genoese pesto is a classic basil sauce which is made mixed with basil leaves, Parmesan and Pecorino cheese and olive oil. Making this soup instead of the basil sauce you can simply add chopped fresh basil leaves.
The Genoese vegetable soup has absolutely delicious combinations of flavours and really nice served with extra virgin olive oil and freshly grated Parmesan cheese.
Genoese vegetable soup
Ingredients (serves 4-6)
Preparation time -15 min
Cooking time -1h 15min
100g white cabbage, chopped
50 g green beans
2 potatoes, chopped in small pieces
2 carrots, chopped in small pieces
2 leeks, chopped
2 tomatoes, peeled and chopped in small pieces
2 zucchini, chopped in small pieces
150 g fresh wild mushrooms, sliced
1 onion, finely chopped
1 clove garlic, finely chopped
1 bunch of fresh parsley, finely chopped
100g fresh or presoaked red beans
4 tablespoon of extra virgin olive oil
1 piece of Parmesan rind
150 g short noodles
1 tablespoon pesto
1/2 tablespoon cooking salt
salt, freshly milled
Parmesan, freshly grated for garnish
Method
Clean all vegetables and herbs, chop them to small pieces. Peel the tomatoes and chop them.
In a large pan boil 2 litres of water.
Add beans and chopped vegetables such as cabbage, potatoes, carrots, leeks, tomatoes and zucchini (except onion, garlic and herbs). Cook vegetables and beans until tender in moderatley boiling water for about 10 minutes. Then add onion, garlic and herbs, reduce the heat, cover the pan and simmer for just 40 minutes stirring occasionally. Add extra virgin olive oil and a cheese rind, salt the vegetables. Mash the potatoes and beans with a wooden spoon a little bit to give the soup a velvety consistency. Continue to simmer until vegetable are cooked to a pulp for about 15 minutes. Finally add noodles and cook until al dente.
Remove the soup from the cooking surface, stir in 1 tablespoon of pesto and salt to taste. Pour into soup plates, serve hot with a dash of olive oil and freshly grated Parmesan.
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