Best 2 Genoese Minestrone Recipes

Journey to the heart of Liguria, Italy, where culinary traditions blend harmoniously to create the iconic Genoese Minestrone. This hearty and versatile soup, also known as Minestrone alla Genovese, is a symphony of fresh vegetables, tender pasta, and aromatic pesto, capturing the essence of Ligurian cuisine. Immerse yourself in a symphony of flavors as we explore the classic recipe, along with its vegetarian and vegan variations, each offering a unique twist on this timeless dish. Discover the secrets to crafting a flavorful broth, selecting the perfect vegetables, and incorporating the vibrant flavors of basil pesto. Whether you're a seasoned cook or a novice in the kitchen, this comprehensive guide will equip you to create an authentic Genoese Minestrone that will transport your taste buds to the Ligurian countryside.

Here are our top 2 tried and tested recipes!

GENOESE MINESTRONE

Genoese Minestrone image

Make and share this Genoese Minestrone recipe from Food.com.

Provided by JackieOhNo

Categories Pasta Shells

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup dried navy beans (or other small white beans)
2 slices bacon, cut into 1/4-inch dice
2 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
1/4 cup chopped fresh parsley
1 medium onion, chopped
3 quarts water
3 carrots, pared, cut into 1/2-inch dice
3 medium zucchini, quartered lengthwise, sliced
4 ripe medium tomatoes, peeled, seeded, cut into 1/2-inch dice
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 small head savoy cabbage, shredded (about 3 cups)
1 cup small shell pasta
1/2 cup freshly grated parmesan cheese
1/4 cup chopped fresh basil

Steps:

Soak beans in at least 1 inch of water in small saucepan overnight (or boil for 1 minute, remove from heat, and let stand covered 1 hour).
Cook bacon in large pot over medium heat. Remove all but 2 T. of the fat; leave bacon in pot. Add oil and heat over medium heat. Add garlic and parsley; saute until lightly colored, about 2 minutes. Add onion and saute 1 minute. Add 3 quarts water, the carrots, zucchini, tomatoes, and drained navy beans. Season with salt and pepper. Heat to boiling. Reduce heat and simmer uncovered 1 to 1-1/2 hours.
Add cabbage and simmer 20 minutes. Add pasta and simmer until tender, about 10 minutes.
Taste and adjust seasonings. Ladle soup into wide bowls. Sprinkle with Parmesan and basil.

GENOVESE MINESTRONE (NO TOMATOES)

Genovese Minestrone (No Tomatoes) image

This recipe is a combination of several recipes. The search began because my mother-in-law can't eat tomatoes so the flavour base had to be something else. Cooking time of 40 minutes seems a bit extreme for spinach but it works. For vegetarians, simply omit the pancetta.

Provided by Gourmand

Categories Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

3 tablespoons olive oil
5 garlic cloves, chopped
2 medium onions, chopped
2 cups celery, chopped including some leaves
4 cups carrots, sliced
7 cups chicken broth
1/2 cup white wine
1 1/2 cups canned black beans, drained and rinsed
3/4 lb green beans, fresh
4 cups spinach leaves, rinsed
3 cups butternut squash, cubed
2 teaspoons oregano, dried
1 teaspoon salt
1 tablespoon pepper
1 cup basil pesto
1/2 lb pancetta, chopped and fried
1/2 lb pasta, small shells
1/2 cup parmesan cheese, grated
1 tablespoon olive oil

Steps:

Heat olive oil over medium high heat in a dutch oven. Add garlic, onions, celery and carrots and sauté until onions begin to soften.
Add broth, wine, black and green beans, spinach, squash, oregano, salt and pepper. Bring to a boil, cover, reduce heat and simmer for 40 minutes. Add in pesto and adjust salt to your liking.
If making ahead, simply stop at this point, then reheat the vegetable mixture and continue with the recipe.
While vegetables are cooking, sauté pancetta until crisp. Reserve rendered fat to add to the vegetables if you wish. Cook the pasta according to package directions and stir in to the vegetables.
To serve, ladle soup into bowls and top with the pancetta and parmesan.

Tips:

Use fresh, seasonal vegetables. This will give your minestrone the best flavor.
Don't be afraid to experiment with different vegetables. There are many different types of vegetables that can be used in minestrone, so feel free to mix and match to create your own unique soup.
Use a good quality broth. The broth is the base of your minestrone, so it's important to use a good one. Look for a broth that is made with real ingredients and has a rich flavor.
Season your soup to taste. Minestrone should be flavorful, so don't be afraid to add salt, pepper, and other seasonings to taste.
Serve your minestrone with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Minestrone is a delicious and versatile soup that can be enjoyed all year round. It's a great way to use up leftover vegetables, and it's also a healthy and affordable meal. So next time you're looking for a quick and easy soup to make, give minestrone a try. You won't be disappointed!

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