Genoese vegetable soup is one of the most popular vegetable soups in Italy. This recipe comes from Genova, Liguria, Northwest Italy.
This is a classic vegetable soup but I have given a little twist by adding mushroom stock and fresh wild mushrooms instead of simple water to make the best vegetable mix ever. I suppose you can have your own variation of this soup depends on the vegetables available. This is a vegetable soup that practically fits cooking in any season.
Genova is a beautiful Ligurian place where Genoese pesto is added to the soup to sophisticate its flavor. The Genoese pesto is a classic basil sauce that is made mixed with basil leaves, Parmesan and Pecorino cheese, and olive oil. Making this soup instead of the basil sauce you can simply add chopped fresh basil leaves.
The Genoese vegetable soup has absolutely delicious combinations of flavors and really nice served with extra virgin olive oil and freshly grated Parmesan cheese.
Clean all vegetables and herbs, chop them into small pieces. Peel the tomatoes and chop them.
In a large pan boil 2 liters of water.
Add beans and chopped vegetables such as cabbage, potatoes, carrots, leeks, tomatoes, and zucchini (except onion, garlic, and herbs). Cook vegetables and beans until tender in moderately boiling water for about 10 minutes. Then add onion, garlic, and herbs, reduce the heat, cover the pan and simmer for just 40 minutes stirring occasionally. Add extra virgin olive oil and a cheese rind, salt the vegetables. Mash the potatoes and beans with a wooden spoon a little bit to give the soup a velvety consistency. Continue to simmer until vegetables are cooked to a pulp for about 15 minutes. Finally, add noodles and cook until al dente.
Remove the soup from the cooking surface, stir in 1 tablespoon of pesto, and salt to taste. Pour into soup plates, serve hot with a dash of olive oil, and freshly grated Parmesan.
Ingredients
Directions
Clean all vegetables and herbs, chop them into small pieces. Peel the tomatoes and chop them.
In a large pan boil 2 liters of water.
Add beans and chopped vegetables such as cabbage, potatoes, carrots, leeks, tomatoes, and zucchini (except onion, garlic, and herbs). Cook vegetables and beans until tender in moderately boiling water for about 10 minutes. Then add onion, garlic, and herbs, reduce the heat, cover the pan and simmer for just 40 minutes stirring occasionally. Add extra virgin olive oil and a cheese rind, salt the vegetables. Mash the potatoes and beans with a wooden spoon a little bit to give the soup a velvety consistency. Continue to simmer until vegetables are cooked to a pulp for about 15 minutes. Finally, add noodles and cook until al dente.
Remove the soup from the cooking surface, stir in 1 tablespoon of pesto, and salt to taste. Pour into soup plates, serve hot with a dash of olive oil, and freshly grated Parmesan.
