Minestrone Genovese (Vegetable Soup With Pest)

This Minestrone Genovese is a comforting, nutrient-dense vegetable soup that celebrates the flavors of the Italian kitchen. The base is built on tender white kidney beans, which provide a creamy texture and protein punch. A medley of seasonal vegetables, including butternut squash, zucchini, and mushrooms, simmers in a savory broth until soft and flavorful. The dish is finished with a swirl of fresh basil pesto, adding a bright, herbaceous note that lifts the earthy tones of the beans and root vegetables. It&# 226;ÂÂs perfect for chilly evenings, meal prep, or as a satisfying vegan main course.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Italian

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 101.6

Description

This Minestrone Genovese is a comforting, nutrient-dense vegetable soup that celebrates the flavors of the Italian kitchen. The base is built on tender white kidney beans, which provide a creamy texture and protein punch. A medley of seasonal vegetables, including butternut squash, zucchini, and mushrooms, simmers in a savory broth until soft and flavorful. The dish is finished with a swirl of fresh basil pesto, adding a bright, herbaceous note that lifts the earthy tones of the beans and root vegetables. It&# 226;ÂÂs perfect for chilly evenings, meal prep, or as a satisfying vegan main course.

Ingredients

1 1/3 cup Dried white kidney beans,

Directions

1
Rinse the dried white kidney beans and place them in a large Dutch oven or heavy-bottomed pot. Cover with water by about 2 inches and bring to a boil. Boil uncovered for 10 minutes, then reduce heat and simmer covered for 20 minutes. Drain and reserve some of the cooking liquid if needed later.
2
In the same pot, heat olive oil over medium heat. Add the diced potatoes, cubed butternut squash, chopped zucchini, diced tomato, sliced mushrooms, finely chopped carrot, chopped celery, minced garlic, and sliced yellow onion. SautÃÂ© for 5-7 minutes until vegetables begin to soften.
3
Add the pre-cooked and drained beans back into the pot. Add enough vegetable broth or water to cover the ingredients by about an inch. Season with coarse sea salt. Bring to a simmer and cook covered for 15 minutes.
4
Uncover and continue simmering for another 15-20 minutes. Use a wooden spoon to gently press some of the beans and potatoes against the side of the pot to thicken the soup naturally.
5
Add the tubular pasta to the simmering soup. Cook for 9-10 minutes, stirring occasionally, until the pasta is al dente. If the soup becomes too thick, add a little more water or broth.
6
Remove the pot from heat. Stir in the basil pesto gently to distribute the flavor without over-mixing. Let the soup rest for 5 minutes to allow flavors to meld.
7
Serve warm, drizzled with extra olive oil. Garnish with fresh basil leaves if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 101.6kcal

% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1.6mg1%
Total Carbohydrate 17.6g6%
Dietary Fiber 5.1g21%
Sugars 1.7g
Protein 7.0g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: minestrone, genovese, vegetable soup, white kidney beans, pesto, italian soup, vegan, vegetarian, butternut squash, zucchini, mushrooms, comfort food, meal prep, healthy dinner, bean soup, rustic, hearty, basil, olive oil, seasonal vegetables

Read it online: https://www.chefs-mate.com/recipe/minestrone-genovese-vegetable-soup-with-pest/