Pasta, Vegetable, and Pesto Soup (Minestrone di Pasta, Verdura e Pesto)
Category: First Courses (Primi Piatti)
Servings: 4
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Capellini (thin pasta) | 200g |
| Water | 450g |
| Butternut squash | 125g |
| White zucchini | 50g |
| Cauliflower | 180g |
| Beans (any type) | 100g |
| Leeks | 60g |
| Tomatoes | 150g |
| Celery | 30g |
| Carrots | 40g |
| Potatoes | 150g |
| Pancetta (cured pork belly) | 50g |
| Red onions | 40g |
| Extra virgin olive oil | 30g |
| Peas | 80g |
| Fresh rosemary | 3 sprigs |
| Bay leaves | 2 leaves |
| Ground nutmeg | to taste |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley | to taste |
| Garlic | 1 clove |
| Fresh basil | 30g |
| Extra virgin olive oil (for pesto) | 30g |
| Pecorino cheese | 10g |
| Parmigiano Reggiano DOP | 10g |
| Coarse sea salt | a pinch |
| Pine nuts | 10g |
Instructions
1. Preparing the Pesto alla Genovese:
Start by preparing the traditional Genovese pesto. To do this, rinse the basil leaves gently and place them in a bowl filled with cold water to clean them. Once washed, lay the basil leaves out on a dry cloth to dry completely.
Next, place a peeled garlic clove and the basil leaves into a mortar, adding a pinch of coarse sea salt. Use the pestle to crush the garlic and basil together, making a smooth paste. Move the pestle in a circular motion while also rotating the mortar in the opposite direction. Gradually add the pine nuts as you continue to grind the mixture.
If you prefer, you can use a food processor with chilled blades for a quicker method. Once the basil and garlic have been fully crushed, add the extra virgin olive oil and blend again until smooth. Finally, incorporate the grated Pecorino and Parmigiano cheeses. Your pesto is now ready to be added to the soup.
2. Preparing the Minestrone:
Now itβs time to prepare the vegetable soup. Begin by washing and drying all the vegetables.
- Butternut squash: Peel and remove the seeds and strings from the squash. Cut it into thin slices, then into 1cm cubes.
- Zucchini: Trim the ends and slice it into thin rounds.
- Cauliflower: Separate the cauliflower into small florets.
- Beans: If you are using dried beans, soak them overnight and then rinse them; if using canned beans, just drain and rinse them.
- Leeks: Cut the leeks into thin rings and rinse them thoroughly to remove any dirt.
- Celery: Finely chop the celery into small dice.
- Tomatoes: Cut the tomatoes in half, remove the stem, and then dice them.
- Onion: Peel and finely chop the onion.
- Carrots: Peel and chop the carrots into thin matchsticks, then dice them into small cubes.
- Potatoes: Peel and dice the potatoes into small cubes.
- Pancetta: Slice the pancetta into thin pieces, then chop it into small cubes.
- Parsley: Finely chop the parsley for garnish.
3. Cooking the Soup:
In a large non-stick pot with high sides, heat 30g of extra virgin olive oil over medium heat. Add the pancetta and sautΓ© it for about 7-8 minutes until it becomes crispy and releases its flavors. Then add the garlic clove, finely chopped, to the pot and cook for another 1-2 minutes to release its aroma.
Next, add the leeks, beans, cauliflower, and potatoes to the pot. Season with salt and pepper and cook for 5-6 minutes, stirring occasionally. Add the peas, tomatoes, and 400g of water, then let everything simmer for about 15 minutes, allowing the vegetables to soften and release their flavors.
Once the vegetables are tender, remove the garlic clove from the pot. Add 50g of water to help cook the pasta and adjust the consistency of the soup, depending on whether you prefer a thicker or soupier dish.
Add the sprigs of rosemary and bay leaves to infuse the soup with fragrance, and then let everything simmer for an additional 5 minutes.
4. Cooking the Pasta:
Once the soup base is ready, bring the soup to a boil again, and add the capellini pasta (or any pasta of your choice). Cook for 2 minutes less than the time indicated on the pasta package to keep it al dente.
5. Adding the Pesto:
Two minutes before the pasta is fully cooked, add the freshly prepared pesto to the soup. Stir gently to combine the flavors and allow the pesto to infuse into the broth.
6. Serving:
Once the pasta is cooked, remove the soup from the heat. Discard the rosemary and bay leaves. Ladle the soup into bowls, making sure to include plenty of pasta and vegetables in each serving. Top with a sprinkle of fresh parsley and a little extra grated Pecorino or Parmigiano cheese if desired.
Enjoy your comforting, hearty minestrone di pasta, verdura e pesto! This dish is perfect for a chilly evening, offering a combination of vibrant vegetables, tender pasta, and the rich, aromatic flavor of basil pesto.
Tips for Variations:
- You can adjust the vegetables in the soup according to what you have on hand or what is in season. For example, add spinach or kale for extra greens.
- If you prefer a vegetarian version, simply omit the pancetta and use vegetable broth instead of water.
- To make the soup even richer, you can add a few tablespoons of heavy cream at the end of cooking.
Enjoy this delightful Italian classic that’s packed with fresh flavors and perfect for any occasion!
