Genoese Minestrone With Pesto Recipes

MINESTRONE WITH PESTO

Minestrone with Pesto image

Minestrone is a thick, mixed vegetable soup using almost any combination of seasonal vegetables. Short cuts of pasta or rice may also be added. This version includes pesto sauce.

Provided by Lizz C.

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Time 1h30m

Yield 6

Number Of Ingredients 17

Ingredients

3 tablespoons olive oil
1 leek, sliced
1 large onion, finely chopped
2 carrots, finely chopped
1 celery rib, finely chopped
2 cloves garlic, finely chopped
2 potatoes, peeled and diced
6 ¼ cups hot vegetable broth
1 bay leaf
1 sprig fresh thyme
salt and freshly ground black pepper to taste
2 zucchini, finely chopped, or more to taste
¾ cup fresh peas
3 medium tomatoes, peeled and finely chopped
2 cups cannellini beans, drained and rinsed
3 tablespoons pesto sauce
1 tablespoon freshly grated Parmesan cheese, or to taste

Steps:

Heat oil over medium heat in a stockpot. Stir in leek and onion and cook for 5 to 6 minutes. Add carrots, celery, and garlic; cook for 5 minutes. Add potatoes and cook for 2 to 3 minutes more.
Pour hot vegetable broth into the pot and stir well. Add bay leaf and thyme; season with salt and pepper. Bring to a boil; reduce heat and let simmer for 10 to 12 minutes.
Stir in zucchini and peas. Let simmer for 5 minutes. Add tomatoes, cover, and let simmer for 5 to 8 minutes.
Uncover the pot and stir in beans. Let simmer for 10 minutes; stir in pesto sauce and let simmer for 5 minutes. Remove from heat and let stand for 3 to 4 minutes. Serve topped with Parmesan cheese.

Nutrition Facts : Calories 321.3 calories, Carbohydrate 44.6 g, Cholesterol 3.2 mg, Fat 11.9 g, Fiber 10.2 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 813.7 mg, Sugar 9.7 g

MINESTRONE ALLA GENOVESE (WITH PESTO)

Minestrone Alla Genovese (With Pesto) image

From A Taste of Italy (1996) by The American Cooking Guild: "Minestrone is a soup specialty of central and northern Italy. The soup might be ladled over slices of grilled country-style bread. The roots of this practice may stem from medieval times when castle servants made soup from wild herbs and recycled trenchers, which were large pieces of bread used as serving plates."

Provided by Heather3271

Categories Beans

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

1/2 cup olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 -3 cups savoy cabbage, shredded
2 stalks celery, chopped
2 carrots, chopped
1 quart beef broth (preferably rich)
1 quart water
4 ounces tomato paste
1/4 cup fresh herb, minced (parsley, basil, or marjoram)
3 small zucchini, cut into half-moon slices
1 cup Italian cut green beans, sliced (fresh or frozen, regular green beans are fine, too)
1 (15 ounce) can cannellini beans or 1 (15 ounce) can great northern beans
1 (15 ounce) can kidney beans or 1 (15 ounce) can pinto beans
6 ounces genoa salami, diced in small cubes
1/2 cup pasta, small (like small shells)
salt and black pepper, freshly ground (to taste)
2 tablespoons pesto sauce (see our Poppy Seed Pie)
parmesan cheese, freshly grated

Steps:

In a large saucepan, heat oil.
Saute onion and garlic 2-3 minutes.
Add cabbage, celery, and carrots. Saute 5 minutes.
Add broth, water, tomato paste, and herbs. Partially cover pan and simmer 30 minutes.
Add zucchini, beans, and salami; cook 15 minutes.
Add pasta; cook until al dente.
Add salt and pepper.
Stir in pesto sauce just before serving.
Serve in large bowls with grated cheese.

GENOESE MINESTRONE WITH PESTO

Genoese Minestrone With Pesto image

This is a very simple minestrone, but also rich in garden vegetables, with the all-important addition of a few spoonfuls of pesto just before serving. Adding this strongly flavored Genoese sauce to the soup gives it a character all of its own. The recipe came from: The Italian Gourmet

Provided by Chef mariajane

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup dried borlotti beans (red)
1/3 cup dried cannellini beans
2 zucchini, trimmed and diced
2 eggplants, trimmed and diced
3 tomatoes, peeled, seeded and diced
1 bunch celery, trimmed and diced
2 potatoes, peeled and diced
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
5 ounces macaroni or 5 ounces penne
2 tablespoons basil pesto (such as Buitoni)

Steps:

Soak the borlotti and cannellini beans for 12 hours in cold water to cover. Combine all the vegetables with the oil and salt in a large saucepan. Add cold water to cover. Bring to a boil, cover; reduce heat to moderately low, and cook for about 1 hour, until the beans are tender.
Add the pasta, turn up the heat and cook until the pasta is al dente. Turn off the heat, add the pesto and stir at once with a wooden spoon. Serve immediately.

Nutrition Facts : Calories 404.2, Fat 8.5, SaturatedFat 1.3, Sodium 779, Carbohydrate 73.8, Fiber 17.2, Sugar 13.2, Protein 13.7

More about "genoese minestrone with pesto recipes"

MINESTRONE WITH PESTO GENOVESE – THE PASTA PROJECT

2021-01-31 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 …
From the-pasta-project.com
Ratings 17
Category Main Course, Soup
Servings 4
Calories 578 per serving

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.
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.
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).

Genoese Minestrone With Pesto Recipes

MINESTRONE WITH PESTO

Minestrone is a thick, mixed vegetable soup using almost any combination of seasonal vegetables. Short cuts of pasta or rice may also be added. This version includes pesto sauce.

MINESTRONE ALLA GENOVESE (WITH PESTO)

GENOESE MINESTRONE WITH PESTO

This is a very simple minestrone, but also rich in garden vegetables, with the all-important addition of a few spoonfuls of pesto just before serving. Adding this strongly flavored Genoese sauce to the soup gives it a character all of its own. The recipe came from: The Italian Gourmet

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