Minestrone alla Genovese

Name: Minestrone alla Genovese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 600 g Seasonal vegetable, mixed seasonal, diced; 240 g Bean, cooked and drained; 120 g Pasta, dry and small shape; 80 g Pesto; 40 g Parmigiano, finely grated; 20 g Olive oil; 10 g Garlic, minced; 6 g Salt; 2 g Black pepper, freshly ground; 1200 ml Water

Minestrone alla Genovese · ready in 55 min · 4 servings · 415 kcal per serving · easy · 10 ingredients

Minestrone alla Genovese brings Ligurian fragrance to a humble vegetable soup, with pesto stirred in at the end for a fresh basil aroma.

Prep: 15 min
Cook: 40 min
Total: 55 min
Serves: 4
kcal: 415
Difficulty: easy

Italian Soups Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

600 gSeasonal vegetable, mixed seasonal, diced
240 gBean, cooked and drained
120 gPasta, dry and small shape
80 gPesto
40 gParmigiano, finely grated (to serve)
20 gOlive oil
10 gGarlic, minced
6 gSalt
2 gBlack pepper, freshly ground
1200 mlWater

Equipment

stovetop, heavy pot, lid, knife, cutting board, measuring jug, ladle, spoon, grater, bowl

Instructions

Prepare ingredients
Gather measured ingredients and set out a heavy pot, lid, knife, board, measuring jug, ladle, spoon, grater, and bowls. · 10 min
What to look for: Ingredients are measured and tools are within reach.
Scent the oil
Heat olive oil in the pot over medium heat, add garlic, and cook gently until fragrant without browning, about 1 minute. · 2 min
What to look for: Garlic smells sweet and stays pale.
Soften vegetables
Add mixed seasonal vegetables and salt, then stir until glossy and slightly softened, letting their juices coat the base of the pot. · 5 min
What to look for: Vegetables look shiny and begin to relax.
Boil the broth
Pour in water, scrape the pot base, and bring to a steady boil over high heat with the lid partly covering the pot. · 5 min
What to look for: Large bubbles rise steadily across the surface.
Simmer until tender
Lower the heat and simmer until the vegetables are tender and the broth tastes sweet and savory, about 20 minutes. · 20 min
What to look for: Broth is lightly cloudy and vegetables are soft.
Cook beans pasta
Add cooked beans and dry pasta, then simmer uncovered until the pasta is tender and the beans are hot, about 10 minutes. · 10 min
What to look for: Pasta is plump and suspended in the thickened soup.
Finish with pesto
Turn off the heat, stir in pesto and most of the Parmigiano, then season with black pepper and more salt if needed. · 2 min
What to look for: Soup turns green flecked and smells fresh.
Serve hot
Ladle the soup into warm bowls, finish with the remaining Parmigiano, and serve while the pesto aroma is still bright. · 2 min
What to look for: Each bowl is brothy, colorful, and lightly topped with cheese.

Nutrition (per serving)

kcal	415
Protein	16 g
Carbohydrates	48 g
of which sugars	6 g
Fat	18 g
of which saturated	4 g
Fibre	9 g
Sodium	943 mg

Nutri-ScoreA

Allergens

Contains: gluten, milk, tree nuts

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat gently in a pot until steaming, stirring often and adding a splash of water if the pasta has thickened the soup.

Ingredient substitutions

Seasonal vegetable

Mixed seasonal vegetable: Use whatever seasonal vegetable mix is tender and suitable for soup.

Bean

Cooked bean: Use another cooked bean with a creamy texture.

Pasta

Rice: Rice is an authentic alternative in minestrone and will make the soup softer.

Pesto

Fresh pesto: Add it off the heat so the aroma stays bright.

Parmigiano

Aged Parmigiano: A well aged piece gives deeper savory flavor.

Olive oil

Extra virgin olive oil: Use a gentle Ligurian style oil if available.