This is a gorgeous soup to add lots of healthy vegetables into one’s diet. Its warming, nutritious and a perfect comfort food in this cold rainy weather.
We love Italy and travel to this gorgeous country quite regularly, One thing I’ve noticed when you go beyond the touristy locations and into local neighborhoods, smaller towns the food tends to be simple, authentically regional and made with lots of fresh ingredients like local veggies, artisan cheeses, breads, pastas, whole grains and little meat. The pasta portions are dramatically smaller than normally served outside Italy and so so delicious.
On our last trip to Italy we spend a couple of weeks in the Ligurian Riviera, Fall 2022. Perched in the Ligurian coastal mountains are these beautiful villages of Cinque Terre, once fishing villages now over run by tourists made popular by Instagram. Anyway when we were there the Disney animated movie “Luca” had just released and the ads were all over, even plastered all over the local trains that takes you through all the 5 villages. And rightly so because the movie is set in the Cinque Terre.
This is where the classic pesto comes from. The pesto here was nothing like I had before, I literally ate a bowl by the spoonful. One of days while we were there I ordered a minestrone soup with basil pesto stirred into it. Nothing unusual, but in combination with the vegetable soup the flavors were outstanding. The soup was full of local veggies, so rich, flavorful, it was simply amazing. This is my version of the soup I had in La Spizia, Liguria.
How to Make Minestrone with Pesto
- This freestyle recipe is very forgiving, by that I mean you could use any combination of vegetables. Just make sure you have a few different ones so each brings a variety of flavors and textures.
- Don’t be afraid of adding lots of veggies, you’ll be surprised how delicious it will turn out. I used 7 and that does not include onion and celery.
- Use any bean or lentil you have on hand, I had chickpeas and it worked beautifully. Any white bean or sturdy lentil will work.
- Gather all your veggies, chop them and take your time to sauté them. This will bring out the sweetness and intensify their flavor.
- Ideally if you have time, make your own Basil Pesto or store-bought works just fine. I like Trader Joes and 365 brand from Whole Foods.
- In my opinion these vegetables work the best~ zucchini, carrots, green beans, fennel, butternut, any sturdy pumpkin variety, green cabbage, savoy cabbage, broccoli, peas, edamame, spinach Fava beans, bell peppers, leeks, celery, rutabaga. Choose at least 3-4 for the best results.
- For the broth, homemade is best of course, or good quality low sodium store-bought works. You could use vegetable or chicken broth. Water will also work but the soup may not be as flavorful .
Minestrone with Pesto
Equipment
- Large Soup Pot
Ingredients
- 1 medium onion, chopped into small pieces
- 2 stalks celery, chopped into small pieces
- 1 small fennel, chopped into small pieces
- 1 medium leek, washed and chopped into small pieces white and light green parts
- 2 medium zucchini, chopped into small pieces
- 2 medium carrots, chopped into small pieces
- 1 cup butternut, or any winter pumpkin I used kabocha squash with skin
- 2 heaped cups shredded green cabbage I used 1/4 head medium savoy cabbage
- 1 cup broccoli florets
- 1 14 oz can rinsed and drained chickpeas or any white beans or borlotti beans,
- 1 medium bay leaf
- 4-5 cups veggie or chicken broth homemade or store bought
- 1 cup basil pesto homemade or store bought
- 2-3 tbsp EVO olive oil plus more to drizzle
- salt and pepper to taste
- freshly grated Parmigiano Reggiano optional
Instructions
- Add the EVO oil to a large soup pot. Add chopped onions, carrot, leek, celery, bay leaf, sea salt. Stir and allow it to sweat for 7-8 minutes on medium to low heat.
- Add the pumpkin and cook for 3 minutes. Add the stock, bring to a boil, and simmer for about 5 minutes, depending on the size of your pumpkin. Add the zucchini, broccoli, fennel and chickpeas, and simmer for 5-10 minutes, until cooked but still with a bite.
- Stir in the cabbage, taste and adjust salt and pepper, the cabbage will wilt in the heat.
- Ladle the soup into 4-5 bowls. Add a spoonful or 2 of pesto per bowl, a drizzle of EVO oil, and freshly grated Parmigiano Reggiano to taste.
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