Minestrone Alla Genovese (With Pesto)
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 118.29 ml olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 473.18-709.77 ml savoy cabbage, shredded
- 2 stalk celery, chopped
- 2 carrots, chopped
- 946.0 ml beef broth (preferably rich)
- 946.0 ml water
- 113.39 g tomato paste
- 59.14 ml fresh herb, minced (parsley, basil, or marjoram)
- 3 small zucchini, cut into half-moon slices
- 236.59 ml Italian cut green beans, sliced (fresh or frozen, regular green beans are fine, too)
- 425.24 g can cannellini beans or 425.24 g can great northern beans
- 425.24 g can kidney beans or 425.24 g can pinto beans
- 170.09 g genoa salami, diced in small cubes
- 118.29 ml pasta, small (like small shells)
- salt and black pepper, freshly ground (to taste)
- 29.58 ml pesto sauce (see our Poppy Seed Pie)
- parmesan cheese, freshly grated
directions
- 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.
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RECIPE SUBMITTED BY
Hi! I'm very blessed with a daughter and 3 sons, all teens who don't hate me lol. I am passionate about my family, and being an Italian family makes us all foodies by nature! I love to cook just about anything that's rustic style, and I eat fairly naturally and vegetarian.