Minestrone Alla Genovese

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, finely chopped

Carrots

2 medium, diced

Celery

2 stalks, diced

Garlic

3 cloves, minced

Zucchini

1 medium, diced

Potatoes

2 medium, peeled and diced

Canned diced tomatoes

1 can (15 oz)

Vegetable broth

6 cups

Small pasta

1 cup

Canned cannellini beans

1 can (15 oz), drained and rinsed

Pesto

1/2 cup

Salt and pepper

to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Sauté the vegetables until they have softened, which should take around 10 minutes.
2. Add the zucchini, potatoes, diced tomatoes, and vegetable broth to the pot. Bring the mixture to a boil. Once boiling, reduce the heat and let the soup simmer for about 20 minutes.
3. Add the pasta to the soup and let it cook until it reaches an al dente texture, this should take approximately 10 minutes.
4. Add the drained and rinsed cannellini beans and the pesto to the pot. Stir the soup to combine these new ingredients and let it cook for an additional 5 minutes to heat everything through.
5. Finally, season your Minestrone Alla Genovese with salt and pepper to taste. Serve it hot and enjoy the flavors of Genoa from the comfort of your own home.