Minestrone Genovese

Minestrone Genovese

Lighter than a Minestrone Napolitano but still very hearty.  But you can eat this with very little guilt as the calorie count is very low.  No need for extra cheese, as the cheese in the pesto gives just the right amount of flavor.

  • 1 ½ tbsp olive oil
  • 1 cup peeled and chopped onion
  • 2 oz peeled and minced shallots
  • 1 large garlic clove, peeled and minced
  • 2 medium carrots, peeled and cut into ½” dice
  • 8 cups chicken or vegetable stock
  • 1 tsp dried oregano
  • 1 small red potato,  scrubbed, unpeeled and cut into ½ inch dice
  • 2 cups Savoy cabbage leavens rinsed and shredded
  • 1 can Canellini beans, drained and rinsed
  • 1 medium zucchini, stem removed and cut into ½ inch dice
  • ½ cup green beans cut into 1 inch lengths
  • 2 Roma tomatoes, stemmed and cut into ½ inch dice
  • Freshly ground pepper

In a large pot over medium high heat, sauté onion, shallots and garlic in olive oil.  When vegetables are soft, add carrots, stock and oregano.  Bring stock to boil then turn down to simmer for 5 minutes.  Add potatoes and simmer another 5 minutes.  Add cabbage and simmer another five minutes.  Then add Canellini, zucchini, green beans and tomatoes and simmer five minutes more.  Season with ground pepper.  Ladle into bowls and top with a spoonful of pesto.  Makes 8 servings.


  • 1/2 cup packed fresh basil leaves
  • 1 clove garlic peeled
  • 2 tbsp olive oil
  • 3 tbsp grated parmesan cheese
  • 3 tbsp toasted pine nuts
  • Freshly grated pepper

Whirl ingredients together in a food processor.  Consistency will be rather coarse (like coarse mustard).

I served this Minestrone with toasted Italian sandwiches – warm Italian bread spread with pesto, Italian roast beef and a slice of cheese – yummy.

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