Minestrone Genovese Al Pesto


1 1/3 c  dried white kidney beans; soaked
8 c  water
2 large potatoes; diced
1/2 lb butternut squash; peeled and diced
3 large zucchini; chopped finely
1 tomato; peeled, seeded, and chopped
1/3 lb mushrooms; sliced
carrot; finely chopped
2 celery ribs; finely chopped
1 large garlic clove; minced
1 yellow onion; finely sliced
1/3 c  olive oil
1 1/2 tablespoons coarse sea salt
1/2 lb pasta Tubetti pasta
2 tablespoons pesto

For the pesto:
2 To 3 – cups fresh basil leaves
3 tablespoon Pine nuts
2 cloves
1/4 tablespoon salt
1/2 c extra virgin olive oil
1/2 c Parmesan cheese, grated

Minestrone with the scent of basil and bread croutons – Bonniebartilomo CC BY-SA 4.0

How to make the Minestrone genovese al pesto:

“Pesto”: the word pesto means “pounded,” as traditionally pesto was made by grinding the ingredients together by hand in a marble mortar and pestle.

To make the pesto, place all ingredients except oil and pasta in a marble mortar. Process, to a puree. While processing in the mortar, gradually add oil until absorbed. Toss with the trenette. Serve hot. If you don’t have a marble mortar, use a food processor or blender, the resulting pesto will be very good also, even if not at the same level of high culinary delight.

Have the pesto ready (using the recipe above) before starting.

Drain the beans and combine with the water in a Dutch oven. Bring to a boil and cook at a high heat for 10 minutes. Reduce heat and simmer, covered, for another 5 minutes.

Add the potatoes, squash, zucchini, tomato and mushrooms and cook over medium heat, stirring from time to time. After about 15 minutes, add the carrot, celery, garlic and onion. Simmer for another 15 minutes, stirring occasionally. Add the olive oil and salt. Continue simmering, pressing the beans and potatoes against the side of the pot to make the soup dense.

After another 15 minutes cooking, add the pasta and simmer for 9 or 10 minutes until it is al dente. Just as the heat is turned off, stir in the pesto. Let the soup cool until it is tepid and serve it with drizzles of olive oil on top.
By: Carol Katz !

Serves 6

Regional recipe from Liguria

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.