Categories: Recipes

Classic Italian Minestrone Soup with Pesto

by Paola Malpezzi-Price - Tuesday, July 27, 2010 Classic Italian Minestrone Soup

Classic Italian Minestrone Soup with Pesto

Every family in Italy makes its own variation of minestrone, which means literally “big soup,” from the word “minestra.” One may insist on using spinach, while another may argue for leeks and swiss chard. One may put parmesan cheese on the served plate, another may prefer just a few drops of olive oil.The combination that follows adds some “pesto,” which has become a favorite sauce in all of Italy, from its original Genoese origin. The vegetables are to some extent interchangeable (use swiss chard instead of spinach, or extra onions and no leeks). The taste of slow-simmered vegetables and cannellini beans contrasts with the bright flavors of basil and garlic in the pesto. If you have a rind of Parmigiano Reggiano, this is a good place to use it, by cooking it together with the vegetables and then discarding it before serving the soup.

The following recipe serves 6 people and is adapted from The Complete Italian Vegetarian Cookbook by Jack Bishop.

  • 4 cups tightly packed spinach leaves
  • ¼ cup extra-virgin olive oil
  • 2 medium leeks, trimmed, washed and white and light green parts thinly sliced
  • 2 medium carrots, peeled and chopped
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 7 cups vegetable stock or water
  • 1 medium potato, cut into small dice
  • 1 medium zucchini, cut into small dice
  • 1 28-ounces can whole tomatoes, drained and chopped
  • 1-1½ cups of Basic cannellini beans, cooked with two garlic cloves and salt and drained
  • ¼-½ cup of pesto, made with blended basil leaves, garlic cloves, olive oil, parmesan cheese and pine nuts
  • parmigiano reggiano or olive oil

Heat the oil in a large soup kettle or stockpot. Add the leeks, carrots, onion and celery and sauté over medium heat until softened, about 10 minutes. Add the stock or water, potato, zucchini, the chopped spinach and the tomatoes. Bring to boil, reduce the heat and simmer gently for one hour. Stir in the beans and salt to taste. Simmer another ten minutes. Remove the pot from the heat and stir in the pesto. Adjust the seasoning. Serve with either grated cheese or olive oil!

Buon appetito!



Tags: , ,

Paola Malpezzi-Price - Paola Malpezzi-Price was co-founder of ExperiencePlus! Specialty Tours, and now advisor to Monica and Maria Elena as they run ExperiencePlus! Bicycle Tours. Paola retired in May 2014 from being the Chair of the Foreign Languages and Literature department and teaching French literature and culture, Italian literature and culture in translation and Women's Studies courses at Colorado State University. She has published two books: Lucrezia Marinella and the "Querelle des Femmes" in Seventeenth-Century Italy (2007) and Moderata Fonte - Women and Life in Sixteenth-century Venice (2003), both by Fairleigh Dickinson University Press.

Awards, Memberships and Reviews