You will love this summery Italian soup with pesto and seasonal vegetables. Serve it hot with a slice of your favorite crusty bread.
Traditional Minestrone Soup
This recipe is a very traditional Italian minestrone soup from Liguria, my home region. It’s usually prepared at home as a Sunday lunch, but you can also find it at any local restaurant. The name MinestroneGenovese literally translates to big soup Genovese style, and that is exactly what this is: a thick, filling and very satisfying vegetable stew enriched with pesto, extra virgin olive oil and parmesan cheese.
In fact, what makes this recipe so unique is exactly the addition of a generous amount of traditional basil pesto. In the end, it’s Genovese soup we are talking about! Check out my recipe for homemade pesto so you can make this dish as authentic and tasty as possible. This gives the dish a completely new dimension and enhances the flavors of the other ingredients in a wonderful way.
As it’s so easy to make and it’s a very forgiving recipe, this was one of the first dishes my grandmother thought me how to cook. Even today, when I prepare minestrone in my own house, I can still smell the distinct aroma of her old kitchen.
Cooking with Seasonal Vegetables
Minestrone is usually made with seasonal vegetables, so the taste changes a little according to the time of the year you prepare it. This is my winter version, but of course you can use any greens you have on hand. In this case however, I’d suggest avoiding those vegetables with a stronger flavor like bell peppers or fennel as they could overpower the final flavor of the soup.
When the minestrone is done cooking, you can decide on the thickness of your minestrone soup. I usually blend half the amount of the vegetables and leave the rest chunky, but you can go totally in one direction or in the other according to your personal taste.
Finally, as this Italian minestrone soup takes a while to prepare, I usually make it in large batches and freeze some of it for later use. However, if you just want to try it out you can definitely halve the ingredients without any issue.
Giorgia was born in a small town on the Italian Riviera, half the way between Genova and the Cinque Terre, just a few miles away from where pesto was invented. She has a background in psychology and neuroscience and is now completing her training to become a licensed psychologist while working as a web writer. As most of the time happens in Italy, it was her lovely grandmother that taught her how to cook and enjoy every bite of simple and genuine food. Giorgia loves preparing meals for family and friends and her specialty are authentic Sicilian and Ligurian dishes. Other than cooking, her greatest passions are traveling and trekking. Her biggest dream is to be able to see (and taste!) as much of the word as possible.