Traveling through the regions of Italy, sit in a local restaurant and order minestrone. Look closely at what is served to you. Captured in that soup bowl is one of the best representations of local crops, culinary customs, and mind-set.
A classic soup thick with vegetables, ingredients change reflecting the seasons and local predilections. In winter, the hearty mix of meat with legumes and potatoes warms your body, and in summer, the fresh vegetables interlaced with pasta or rice replenish your spirit.
In the northwest region of Liguria and its main city, Genoa, minestrone includes fresh locally-grown vegetables mixed with short, tubular pasta. Sweet basil proliferates along the region’s Mediterranean coast, so of course, anointing Ligurian soup with a generous dollop of Sweet Basil Pesto completes it. This is Italian Riviera style.
Chef’s Tips include the Minestrone Formula so you can create your own signature soup. You’ll receive two recipes, Minestrone alla Genovese, and Sweet Basil Pesto, the way Italians make herbal pesto. Makes about 9 cups/2.1 liters.
Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. One PDF with two recipes and photos. 4 to 6 servings. Cook time: 1 hour.