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#Minestrone alla Genovese

Print Recipe Pin Recipe
Course Main Course, Side Dish
Cuisine Italian

Equipment

  • Equipment Needed: Large pot, cutting board, knife, ladle, and measuring cups.

Ingredients
  

  • Vegetables:
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 medium potato diced
  • 1 zucchini diced
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 cup chopped tomatoes canned or fresh
  • Legumes & Grains:
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 1 cup small pasta like ditalini or elbow macaroni
  • Herbs & Spices:
  • 4 cups vegetable or chicken broth
  • 1 bay leaf
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions
 

  • Sauté the Vegetables:
  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the garlic, carrots, and celery, cooking for an additional 5 minutes until softened.
  • Add Remaining Ingredients:
  • Add the potato, zucchini, green beans, chopped tomatoes, and cannellini beans to the pot. Stir to combine.
  • Pour in the Broth:
  • Pour in the vegetable or chicken broth, adding the bay leaf and dried basil. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes. Stir occasionally.
  • Cook the Pasta:
  • After 30 minutes, add the pasta to the pot. Simmer for another 10-12 minutes until the pasta is al dente. Remove the bay leaf before serving.
  • Season and Serve:
  • Taste and season with salt and pepper as needed. Serve hot, garnished with fresh parsley.
  • Variations and Substitutions
  • Vegan: Use vegetable broth and ensure all ingredients are plant-based.
  • Gluten-Free: Substitute regular pasta with gluten-free pasta or omit it altogether for a low-carb option.
  • Add Protein: For added protein, toss in some diced cooked chicken or sausage.
  • Seasonal Vegetables: Feel free to use any seasonal vegetables you have on hand, such as kale, spinach, or bell peppers.