Minestrone Soup alla Genovese
Minestrone Soup alla Genovese
Ingredients
- 3 stalks celery, diced
- 3 carrots, peeled and diced
- 1 leek, quartered lengthwise and thinly sliced
- 3 cloves garlic, finely chopped
- 2 tablespoons (30 ml) olive oil
- 5 cups (1.25 litres) chicken broth
- 4 plum tomatoes, diced
- 3 zucchini, diced
- 2 red bell peppers, diced
- 1 1/2 cup (375 ml) green beans, cut into 1/2-inch (1-cm) pieces
- 1 can white beans, rinsed and drained
- 2 Italian sausages, grilled and sliced
- 1/4 cup (60 ml) homemade or store-bought pesto
- 1/4 cup (60 ml) grated Parmigiano-Reggiano cheese
- Salt and pepper
Instructions
- In a large saucepan, soften the celery, carrots, leek, onion, and garlic in the oil for about 5 minutes. Season with salt and pepper. Add the broth and tomatoes and bring to a boil. Cover and simmer for about 15 minutes or until the vegetables are tender.
- Add the zucchini, peppers, green beans, and white beans. Bring to a boil and cook for about 8 minutes. Adjust the seasoning.
- Ladle the soup into four bowls. Top with the sausage, pesto, and Parmesan cheese.
Minestrone Soup alla Genovese