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Minestrone Genovese (Vegetable Soup With Pesto)

Minestrone Genovese (Vegetable Soup With Pesto) comes together with Dried White Kidney Beans, Water, Olive Oil, and Coarse Sea Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/3 cup
• 8 cup
• 1/3 cup
• 1 1/2 tsp

Method (preview)

1. 1

   Drain the beans & combine with the water in a Dutch oven.

2. 2

   Bring to a boil & cok at a high heat for 10 minutes.

3. 3

   Reduce heat & simmer, covered, for another 5 minutes.

4. 4

   Add the potatoes, squash, zucchini, tomato & mushrooms & cook over medium heat, stirring from time to time.

5. 5

   After about 15 minutes, add the carrot, celery, garlic & onion.

6. 6

   Simmer for another 15 minutes, stirring occasionally.

7. 7

   Add the olive oil & salt.

8. 8

   Continue simemring, pressing the beans & potatoes against the side of the pot to make the soup dense.

9. 9

   After another 15 minutes cooking, add the pasta & simmer for 9 or 10 minutes until it is al dente.

10. 10

    Just as the heat is turned off, stir in the pesto.

11. 11

    Let the soup cool until it is tepid & serve it with drizzles of olive oil on top.