Minestrone Genovese


  • 1 ounce dried porcini mushroom
  • 1 bunch swiss chard, stems removed
  • 1/4 lb. spinach, stems removed
  • salt
  • 2 small zucchini
  • 2 medium white potatoes, peeled and diced
  • 2 small eggplants, Japanese is best
  • 2 tablespoons olive oil
  • 2 cups small pasta, cooked
  • 2 cups cooked white beans
  • 4 tablespoons pesto sauce
  • freshly ground pepper
  • parmesan cheese, freshly grated
  • Pesto Sauce:
  • 2 cups basil, tightly packed
  • 3 tablespoons pine nuts
  • 3 cloves garlic, chopped
  • salt
  • 1/2 cup olive oil
  • 1/2 cup parmesan cheese


  • Soak the porcini in 2 cups warm water until soft. Strain through a coffee filter fitted into a strainer, reserving liquid. Rinse the porcini, chop and set aside.
  • Bring porcini water and 6 cups of salted water to a boil in a soup pot. Add porcini, chard, spinach, zucchini, potatoes, eggplant and oil. Reduce heat to low and simmer, uncovered, for about 1 hour.
  • Add beans. Cook about 5 minutes. Stir in pesto and season with salt and pepper.
  • Place pasta in hot bowls and cover with vegetables and broth. Sprinkle with parmesan.
  • Pesto Sauce: Place pinenuts, garlic and salt into the bowl of a food processor. Blend to a baste. Add basil and pour oil through feed tube, processing until smooth.


  • Description:
  • "A light, delicious vegtable soup topped simply with pesto."
  • SOURCE: Apple Charlotte