The Ligurian minestrone is much more than a simple vegetable soup: it’s a warm hug that smells of seasonal garden and tradition.
When I prepare this minestrone recipe, I always feel like I’m a child again in the kitchen with my grandmother, who patiently explained how to make minestrone “the real one”, rich, creamy and full of flavor.
Grandma’s minestrone recipe doesn’t rush. It’s one of the few minestrones without a sauté; the vegetables are added directly: pumpkin, potatoes, green beans, carrots, chard, savoy cabbage, black cabbage… all cut by hand, without obsessive precision, because the beauty of minestrone is its genuine simplicity.
And in the Ligurian version you can’t miss the special touch: a spoonful of fresh pesto added at the end of cooking, which gives fragrance and character to the whole dish.
A rustic, thick recipe, almost to be eaten with a fork, perfect on cooler days but also able to win you over in summer, maybe lukewarm.
If you’re wondering how to make minestrone in a simple but authentic way, know that the trick is to choose seasonal vegetables, let them cook slowly and don’t be afraid to be generous.
Vegetable minestrone is a healthy, nutritious and complete dish: rich in vitamins, minerals and antioxidants thanks to the variety of vegetables, it provides plenty of fiber that helps digestion and increases satiety, also aiding weight control. It’s hydrating, light but substantial.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 2 Hours
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Ligurian minestrone
- 2 1/2 cups pumpkin (about 10.6 oz)
- 3 medium potatoes
- 2 carrots
- 1 1/4 cups flat green beans / mange-tout (about 5.3 oz)
- 8 datterini cherry tomatoes
- 1 bunch chard
- 1/2 savoy cabbage (half a head)
- 2 stalks celery
- 1 leek
- 2 1/8 2 1/8 cups water
- 2 tbsp extra virgin olive oil
- to taste coarse salt
- 1 tbsp Genovese pesto
Tools
- 1 Cutting board
- 1 Knife
- 1 Saucepan
- 1 Spoon
- 1 Chopper
- 1 Container
Steps for Ligurian minestrone
To prepare the delicious Ligurian minestrone, start by thoroughly washing all the vegetables. Remove any damaged parts and peel the potatoes. On a cutting board cut the pumpkin and potatoes into cubes, slice the leek, carrots and celery into rounds, cut savoy cabbage, chard and black cabbage into strips, removing the toughest parts. Trim and slice the flat green beans thinly, and halve the cherry tomatoes.
Pour the water into a large 11-in saucepan, bring to a boil and add all the vegetables. Cook for at least 2 hours over low heat, stirring occasionally and gently with a wooden spoon. At the end of cooking, puree a small portion using a chopper to make it creamier, then let it rest a few minutes. Before serving, add a tablespoon of Genovese pesto, a fresh basil leaf and a drizzle of extra virgin olive oil.
If you let it rest overnight, it will be even better the next day.
Storage of Ligurian minestrone
Store the Ligurian minestrone in the fridge in an airtight container for up to three days. Reheat for a few minutes before serving. You can freeze it. Let it cool completely, place it in an airtight container and freeze for up to three months.
Thaw at room temperature or in the fridge and heat before serving. Enjoy — Barbara
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FAQ (Questions & Answers)
What other vegetables can I add?
You can add cannellini or other beans. The more you add, the better it is.
Can I add small pasta?
You can add ditalini. Cook them separately and add them at the end of cooking.
