Recipes

Minestrone alia Genovese
  • Ingredients
  • 1 cup Classic Basil Pesto (page 17)
  • 2 large leeks
  • 3 quarts chicken broth
  • 2 large carrots, peeled and coarsely chopped
  • 3 stalks celery, thinly sliced
  • 2 (15 ounce) cans cannellini beans,
  • drained and rinsed
  • 2 cups dry elbow macaroni
  • 1 pound yellow zucchini, cut into 1/2-inch chunks
  • 1 large red bell pepper, seeded and chopped
  • 1 cup frozen tiny peas, thawed
Directions
  1. Trim ends and tops from leeks
  2. Split lengthwise, rinse, and slice crosswise
  3. In an 8 quart pan, com- bine leeks, broth, carrots, and celery; bring to a boil
  4. Reduce heat, cover, and simmer until vegeta- bles are tender about 15 minutes
  5. Add beans, mac- aroni, squash, and bell pepper; cover and simmer until macaroni is tender about 10 minutes
  6. Add peas and bring to a boil
  7. Stir in 1/2 cup of pesto
  8. Serve hot or chilled
  9. Pass with remaining pesto to season soup to taste
  10. Serves 8 to 10.


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