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.
Equipment
- 1 chopping board
- 1 chopping knife
- 1 vegetable peeler
- 1 bowl
- 1 silicone spoon
- 1 teaspoon
- 1 tablespoon
Ingredients
- 2 medium potatoes
- 1 medium onion
- 1 medium carrot
- 1 large zucchini
- 2 stalks celery
- 400 gr green beans or fagiolino
- 1 cube vegetable stock
- 3 tbsp Belmorso Basil Pesto Large
- rustic bread
- Belmorso Extra Virgin Olive Oil
- Pepper
Instructions
- Peel and cut the onion, sliced thinly.
- Peel and cut the potatoes, diced.
- Peel and cut the carrot, diced.
- Peel and cut the zucchini, larger pieces.
- Sauté all the veggies you cut in Belmorso Extra Virgin Olive Oil with the celery stalks cut into half.
- Add the fagiolino, mix everything and let them sauté for a few more minutes.
- Prepare the stock, melting it into some water and add it to the veggies. Then cover them with water.
- Simmer for 50 minutes.
- Then add the pesto, and mix well. Let it simmer for another 10 minutes.
- Serve with some crusty bread and black pepper. It's so delicious! Buon appetito.
Notes
The calories above are for a starter portion without the bread.