Ingredients Jump to Instructions ↓

  1. 3 tablespoons pine nuts

  2. 2 cups fresh basil leaves, preferably "picolo fino"

  3. 1 clove garlic

  4. 1 pinch sea salt

  5. 5 ounces Ligurian extra-virgin olive oil

  6. 1 1/2 cups borlotti (or pinto) beans

  7. 1 1/2 cups cannelloni (or white) beans

  8. 1 medium red onion , cut into medium dice

  9. 2 medium zucchini , cut into 1/2-inch moons, 1/2-inch thick

  10. 4 plum canned plum tomatoes , cut into 1/2-inch dice

  11. 4 stalks celery, cut into 1/2-inch slices

  12. 2 potatoes , peeled and cut into 1/2-inch dice

  13. 2 leeks, cleaned and cut into 1/2-inch moons Salt and freshly ground black pepper to taste

  14. 4 tablespoons extra virgin olive oil

  15. 6 ounces small shells pasta

  16. 1/2 cup pesto

Instructions Jump to Ingredients ↑

  1. To make the pesto: In a large stone mortar, place the pine nuts, basil, garlic , and salt, and grind with a pestle until paste. Drizzle in the olive oil, beating with a wooden spoon. This can also be done in a food processor . Store in jars, topped with extra-virgin olive oil, for up to 1 week. To make the minestrone: Soak the borlotti and Cannelloni beans separately overnight and drain. In a large soup pot, place both kinds of beans, the onion, zucchini, tomatoes, celery , potatoes, leeks, and olive oil, and cover by 1-inch with cool water. Cover the pot and bring to a boil. Lower the heat and simmer until the beans are tender about 1 hour to 1 hour and 30 minutes. Add the pasta , and turn the heat to high. Cook the pasta at a boil until al dente . Divide the soup among 4 bowls and top each bowl of minestrone with a dollop of pesto floating on top.


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