Minestrone_soup ingredients

Minestrone Genovese

Much of the enjoyment and charm of pasta comes from the seemingly endless variety of shapes it takes: dry or fresh, flavored or tasteless, long and thin, or fanciful.

Red Garlic soup with tortellini

Minestrone_soup ingredients

Minestrone Genovese (Recipe)

Fresh vegetables, white kidney beans, and macaroni mingle in this colorful, hearty one-pot meal. Serve the soup hot or at room temperatura.
5 from 1 vote
Tiempo de preparación 30 min
Tiempo de cocción 30 min
Plato Soup
Cocina Italian
Calorías 275 kcal


  • Pesto recipe follows
  • 2 large leeks
  • 12 cup low-sodium chicken broth
  • 2 large carrots thinly sliced
  • 3 large stalks celery thinly sliced
  • 2 cans cannellini white kidney beans, drained
  • About 2 cups dried medium-size elbow macaroni
  • 1 pound yellow crookneck squash or zucchini cut into 1/2-inch chunks
  • 1 large red bell pepper seeded and cut into 1/2-inch pieces
  • 1 package frozen tiny peas
  • Basil sprigs
  • Salt and peppers
  • Prepare Pesto.

Elaboración paso a paso

  • Cut off and discard root ends and green tops of leeks. Discard coarse outer leaves. Split leeks in half length-wise and rinse well; thinly slice crosswise.
  • Combine leeks, broth, carrots, and celery in an 8- to 10-quart pan. Bring to a boil over high heat; reduce heat, cover, and simmer for 8-10 minutes.
  • Stir in beans, squash, pasta, and bell pepper; cover and simmer just until pasta is tender to bite (about 8-10 minutes).
  • Add peas and bring to a boil. Stir 1/2 cup of the Pesto into soup. Serve hot or a room temperature. If made ahead, let cool and then cover and refrigerated for up to a day; bring to room temperature or reheat before serving.
  • Garnish with basil. Offer salt, pepper, and remaining Pesto to add to taste. Make 10 servings.


Keyword minestrone
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