Genoese Minestrone Soup, Recipe With Photo

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-08-25 05:24

Ingredients

Water (vegetable broth) - 2 liters;

Small paste - 100 grams;

Potatoes - 1 pc;

Carrots - 1 pc;

Celery stalk - 1 piece;

Bulb onions - 1 pc;

Tomato - 1 pc. (large);

Zucchini (or zucchini) - 1 pc;

Garlic - 1 clove;

Green peas - 100 grams;

Green beans - 100 grams;

Brussels sprouts (or any other) cabbage - 50 grams;

Olive oil - 2-3 tablespoons;

Parmesan cheese - 50 grams;

Salt, pepper - to taste;

Pesto sauce, fresh basil - for serving.

• 120 kcal
• 50 minutes
• 50 minutes

Photo of the finished dish

Step by step recipe with photo

Minestrone is a soup originally from Italy, it is prepared from fresh vegetables with the addition of pasta (pasta) or rice groats. Almost any vegetables can be used, both depending on the season and the taste preferences of each person. Genoese minestrone differs from other recipes in that it is served with a green pesto sauce with basil. The soup turns out to be very tasty and aromatic!

We use fresh vegetables to prepare the Genoese minestrone.

And frozen, which, ideally, can also be replaced with fresh ones.

For serving, we will use Parmesan cheese, pesto sauce (cooked or cooked on our own) and fresh basil.

So, finely chop the carrots, onions, garlic and celery stalk. Fry vegetables in olive oil for 2-3 minutes. This vegetable fried is considered classic Italian.

Transfer vegetables to a saucepan, add diced potatoes, cover with cold water or broth and cook for 15 minutes from the moment of boiling.

Add the rest of the vegetables, cut into small pieces, salt and pepper to taste, cook for another 15 minutes over low heat.

At this time, boil a small paste until tender. You can boil the pasta separately, or you can add it to the soup and boil it along with the vegetables. I prefer to add the pasta to the plates separately.

Pour the prepared soup into bowls, add pasta, grated cheese, pesto sauce and fresh basil.

Enjoy your meal!