Name: Genoese minestrone with basil pesto
Prep time: 30 min
Cook time: 145 min
Total time: 895 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 80 g Borlotti beans (Soak, drain and cook until tender; about 200 g once cooked.); 300 g Potato (Peeled weight; cut into small cubes.); 150 g Carrot (Trimmed and diced.); 100 g Yellow onion (Peeled and finely chopped.); 100 g Celery (Trimmed and diced.); 200 g Green beans (Trimmed and cut into short pieces.); 250 g Zucchini (Diced.); 200 g White cabbage (Thinly sliced.); 200 g Ditalini; 100 g Fresh basil pesto (With basil, olive oil, pine nuts, garlic and cheese; add after cooking.); 40 ml Extra-virgin olive oil; Salt (To taste.); 4,500 ml Water (2000 ml for soaking and cooking the beans, plus 2500 ml for the soup; add a little more hot water if needed.)

Mash a few potatoes and beans against the pot rather than blending the soup. The vegetables should soften into the broth while some pieces remain recognizable. Stir in the pesto after cooking the pasta.

Make ahead Prepare the vegetable-and-bean base ahead if useful, refrigerating it promptly in shallow containers. Add the pasta and pesto when reheating for serving.

By Italia Magnifica · Updated October 2026

Prep: 30 min
Cook: 2 hr 25 min
Rest: 12 hr
Serves: 6
Difficulty: Easy

Genoese minestrone with basil pesto

Prep 30 min · Cook 2 hr 25 min · Rest 12 hr · Serves 6 · Difficulty Easy

Ingredients

Skip to the method

6 servings

80 g2¾ oz
Borlotti beansSoak, drain and cook until tender; about 200 g once cooked.Soak, drain and cook until tender; about 7 oz once cooked.
300 g10½ oz
PotatoPeeled weight; cut into small cubes.Peeled weight; cut into small cubes.
150 g5½ oz
CarrotTrimmed and diced.Trimmed and diced.
100 g3½ oz
Yellow onionPeeled and finely chopped.Peeled and finely chopped.
100 g3½ oz
CeleryTrimmed and diced.Trimmed and diced.
200 g7 oz
Green beansTrimmed and cut into short pieces.Trimmed and cut into short pieces.
250 g9 oz
ZucchiniDiced.Diced.
200 g7 oz
White cabbageThinly sliced.Thinly sliced.
200 g7 oz
Ditalini
100 g3½ oz
Fresh basil pestoWith basil, olive oil, pine nuts, garlic and cheese; add after cooking.With basil, olive oil, pine nuts, garlic and cheese; add after cooking.
40 ml2¾ tbsp
Extra-virgin olive oil
SaltTo taste.To taste.
4,500 ml19 cups
Water2000 ml for soaking and cooking the beans, plus 2500 ml for the soup; add a little more hot water if needed.8½ cups for soaking and cooking the beans, plus 10½ cups for the soup; add a little more hot water if needed.

Method

Cover the beans with half of their 2000 ml water allowance and refrigerate for 12 hours. Drain, rinse and put them in a small pot with the remaining 1000 ml fresh water.Cover the beans with half of their 8½ cups water allowance and refrigerate for 12 hours. Drain, rinse and put them in a small pot with the remaining 4¼ cups fresh water.
Bring the beans to a full boil, then simmer until tender, about 90 minutes, keeping them covered with water. Drain. Prepare the vegetables while they cook.Bring the beans to a full boil, then simmer until tender, about 90 minutes, keeping them covered with water. Drain. Prepare the vegetables while they cook.
Bring the soup’s 2500 ml water to a boil in a large pot. Add the potatoes, carrots, onion, celery, green beans, zucchini, cabbage and cooked beans. Simmer gently for 30 minutes.Bring the soup’s 10½ cups water to a boil in a large pot. Add the potatoes, carrots, onion, celery, green beans, zucchini, cabbage and cooked beans. Simmer gently for 30 minutes.
Mash some potatoes and beans against the pot with a wooden spoon. Stir in the oil and a little salt. Cook for another 15 minutes, until the vegetables are very soft and the broth is thick.Mash some potatoes and beans against the pot with a wooden spoon. Stir in the oil and a little salt. Cook for another 15 minutes, until the vegetables are very soft and the broth is thick.
Add the ditalini and cook for about 10 minutes, or the time on their package, stirring often. Add a little hot water if the soup becomes too thick before the pasta is cooked.Add the ditalini and cook for about 10 minutes, or the time on their package, stirring often. Add a little hot water if the soup becomes too thick before the pasta is cooked.
Turn off the heat and stir in the pesto. Taste for salt, let the soup settle briefly and serve in deep bowls.Turn off the heat and stir in the pesto. Taste for salt, let the soup settle briefly and serve in deep bowls.