Returning to Liguria from the Amalfi Coast, we stopped in Santa Margherita Ligure, and with some friends, we dined at the restaurant “La nuova Cesarina“. Prices are quite different compared to the south, but they don’t have Genoese minestrone in the south…
Remember: the true Ligurian minestrone is made with seasonal vegetables and not frozen ones. The pesto should be homemade with the original Ligurian recipe, and cooking times are long.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz Pre-cooked Borlotti Beans
- 5 Potatoes
- 5 oz Green Beans
- 7 oz Zucchini
- 10.5 oz Savoy Cabbage
- 2 Eggplants
- 1 oz Dried Mushrooms
- 7 oz Seasonal Vegetables (depends on the season)
- 7 oz Short Pasta for Soup (or rice)
- 2 tablespoons Genoese Pesto
- to taste Extra Virgin Olive Oil
- to taste Parmigiano Reggiano DOP
Tools
- 1 Pot made of clay
Preparation
Wash, drain, and cut all the vegetables into pieces, except the beans and 2 potatoes, which should remain whole.
Soak the dried mushrooms in warm water for at least 15 minutes, then squeeze, chop them into pieces, and set aside.
Place a large pot, preferably made of clay, over the heat with water, and when it boils, add salt and the chopped vegetables, the beans, and the two whole potatoes with the skin on.
After at least 45 minutes of cooking, add the chopped mushrooms.
When the two potatoes are cooked, remove them from the pot, peel them and set them aside.
Cook on low heat for at least 1 hour (the longer it cooks, the better it is). When the Genoese minestrone is ready, add the pasta and finish cooking.
Remove from heat and add the pesto diluted with extra virgin olive oil.
Mash the two potatoes with a fork and add them to the minestrone to give it more consistency.
Mix everything and serve with the addition of 1 tablespoon of extra virgin olive oil per plate and a generous sprinkle of Parmigiano.
The Genoese minestrone can be stored in the fridge and can also be frozen.
Notes
The winter Ligurian minestrone can be different from the summer one, so there’s the “seasonal vegetables” option. If the vegetables to be used are not in season, it’s better not to include them in the preparation.
The best pasta types are scuccuzzu or croxetti and brichetti, but they are not easy to find outside of Liguria, so they can be replaced with short pasta like ditaloni, ditalini, maccheroncini, mezze penne rigate, and broken spaghetti, or with rice for a gluten-free version.
The winter Ligurian minestrone can be different from the summer one, so there’s the “seasonal vegetables” option. If the vegetables to be used are not in season, it’s better not to include them in the preparation.
The best pasta types are scuccuzzu or croxetti and brichetti, but they are not easy to find outside of Liguria, so they can be replaced with short pasta like ditaloni, ditalini, maccheroncini, mezze penne rigate, and broken spaghetti, or with rice for a gluten-free version.
For a travel itinerary in Genoa, find some suggestions on our partner’s website FoodTripGo.
For a travel itinerary in Genoa, find some suggestions on our partner’s website FoodTripGo.
A book to discover month by month the fruits and vegetables to consume in accordance with the rhythms of the seasons for a healthy and varied diet: HERE.
