Genoese minestrone

Name: Genoese minestrone
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 2
Ingredients: Ditalini 6.3 oz; Borlotti beans ½ cup; Green beans 0.67 cup; Carrots 1; Zucchini large 1; Potatoes 1; Chard head 1; Celery 1 rib; Onions ½; Cherry tomatoes 6; Genoese pesto (Basil sauce) 2 spoonfuls; Garlic 1 clove; Vegetable broth to taste; Fine salt to taste; Black pepper to taste

it de es fr br

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 60 min
Serving: 2
Cost: Average
Note + the preparation time of the vegetable broth

PRESENTATION

Recipe by
Sebastian Fitarau

The Genovese minestrone recipe is just a really good twist on the traditional Italian vegetable soup. I mean, it highlights the unique flavors of Liguria. In this region, they totally cherish their minestrone with the freshest summer veggies, making every bowl taste bright and refreshing. And the pesto? It's a standout. It's like a Ligurian signature, added only after the soup is off the heat to keep the basil flavor bright and tangy. This little trick gives the soup such a memorable pop. Really, it does.

You can add pasta or rice, whatever works for you, so there’s flexibility in each preparation. Some folks even love a chunk of bread on the side to soak up all that moist goodness, making it comforting but still reminiscent of summer.

In Liguria, minestrone alla Genovese is more than just a soup—it’s a beloved tradition. For real. In the countryside, leftover minestrone is often reheated for breakfast—which is great because the flavors become even more hearty and the texture super tender. This minestrone alla Genovese gets its distinct character from pesto—crafted with local basil, nuts and cheese—which really sets it apart from other hearty Italian soups.

Depending on the village, you might find variations; some add more beans, others extra greens, reflecting what’s in season. And look, this keeps the authentic Ligurian minestrone interesting, as no two bowls are exactly the same. Genoa’s locals make it their own. But the base always includes those crispy veggies and that golden pesto swirl—seriously good. The pesto really brings everything together—making this Genoa-style minestrone way way different. Whether enjoyed on a chilly night or a sunny afternoon, this soup offers a taste of Ligurian home cooking every time.

How to prepare Genoese minestrone

To make Genoese minestrone, start by preparing the Vegetable broth, then proceed with cleaning the vegetables: clean and dice the celery 1, carrot 2, and onion 3 into brunoise.

Cut the zucchini 4 and potato into 1/2-inch cubes 5, then halve the cherry tomatoes 6.

Trim and slice the green beans into diamond shapes 7, then shell the fresh beans and collect them in a bowl 8. Finally, roughly cut the Swiss chard into strips 9.

Heat a drizzle of oil in a saucepan, then add the chopped onion 10, carrot, and celery 11. Add the crushed garlic clove 12 and let it stew for a few minutes.

Add the potato 13, beans 14, and zucchini 15.

Add the green beans 16, then salt 17 and pepper. Stir 18 and let it stew for another couple of minutes.

At this point, add the cherry tomatoes 19 and Swiss chard 20, then cover with the vegetable broth 21.

Cook with the lid on for about 30 minutes, over low heat 22. After this time, pour in the pasta 23 and remove the garlic 34.

Stir and add more broth if necessary 25, then cover again 26 until the pasta is cooked 27. Adjust the salt and pepper if necessary.

Finish the dishes with a generous tablespoon of pesto 28, garnish with a few basil leaves, and dress with a drizzle of raw oil 29. Your Genoese minestrone is ready to be served 30!