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Minestrone Alla Genovese With Pesto

If you've never tried adding pesto to your minestrone, you'll be delighted to know this one ingredient changes everything! It's so good.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 5 starter
Course: Soup
Cuisine: Italian
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Equipment

  • 1 chopping board
  • 1 chopping knife
  • 1 vegetable peeler
  • 1 bowl
  • 1 silicone spoon
  • 1 teaspoon
  • 1 tablespoon

Method
 

  1. Peel and cut the onion, sliced thinly.
  2. Peel and cut the potatoes, diced.
  3. Peel and cut the carrot, diced.
  4. Peel and cut the zucchini, larger pieces.
  5. Sauté all the veggies you cut in Belmorso Extra Virgin Olive Oil with the celery stalks cut into half.
  6. Add the fagiolino, mix everything and let them sauté for a few more minutes.
  7. Prepare the stock, melting it into some water and add it to the veggies. Then cover them with water.
  8. Simmer for 50 minutes.
  9. Then add the pesto, and mix well. Let it simmer for another 10 minutes.
  10. Serve with some crusty bread and black pepper. It's so delicious! Buon appetito.

Nutrition

Calories: 240kcal

Notes

The calories above are for a starter portion without the bread.

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