Genoese-Style Minestrone Soup

By GialloZafferano · 75 min

Ingredients

Instructions

1. Prepare the vegetable broth. Finely dice the carrot, celery and onion. Cut the zucchini and potato into small cubes, halve the cherry tomatoes, trim and slice the green beans, and roughly chop the Swiss chard.
2. Heat a drizzle of olive oil in a large pot, add the onion, carrot, celery and crushed garlic clove, and cook gently for a few minutes until softened.
3. Add the potato, borlotti beans, zucchini and green beans. Season with salt and pepper, stir and cook for another couple of minutes.
4. Add the cherry tomatoes and Swiss chard, then pour in enough vegetable broth to cover the vegetables.
5. Cover and simmer over low heat for about 30 minutes.
6. Stir in the ditalini pasta, remove the garlic clove and add more broth if needed. Cook until the pasta is tender.
7. Adjust the seasoning, remove from the heat and stir in the Genoese basil pesto.
8. Finish with a drizzle of olive oil and a few fresh basil leaves if desired. Serve warm or at room temperature.

Summarized from GialloZafferano's video. Watch it for the details.

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