Minestrone alla genovese

Redazione

Dense, rich, and slowly cooked over low heat, this minestrone stands out for its abundance of seasonal vegetables—particularly beans, potatoes, zucchini, and Swiss chard—and the addition of pasta, typically scucuzzù or bricchetti. Its true local hallmark, which makes it unique and gives it its unmistakable flavor, is the final addition of a generous spoonful of fresh pesto alla genovese once the heat is off, lending it an intense basil aroma and a velvety texture.