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Minestrone with sponge cake

Genoese minestrone

Appetizers

Ligurian Minestrone: A hearty vegetable soup made with local vegetables such as potatoes, borlotti beans, zucchini, chard, cabbage, eggplant, and spinach,…

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Recipe from Pietrodn, Twice25, Xaura and 4 other contributors, adapted by Recette de cuisine · · updated on

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Genovese minestrone is a typical dish from Ligurian cuisine, and specifically from Genoa. Its ingredients are simple, readily available natural products, such as vegetables and legumes: potatoes, beans, zucchini, cabbage, spinach, eggplant, and pasta (specifically scuzzù pasta, or braciole or tagliatelle), as well as the essential pesto.

Ingredients and directions

  • Prep time45 min
  • Cook time1 hr
  • Resting15 min
  • Total2 hr
  • DifficultyMedium
  • CostModerate
  • Cooking methodnibbling
  • Estimated cost$12.53 $3.13 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

4 people
  • $1.06
  • $0.85
  • $3.20
  • $0.08
  • $0.51
  • $0.21
  • $1.75
  • $3.70
  • $0.55
  • $0.59
  • $0.03

Prices from US supermarkets for 7 of 11 ingredients; Belgian prices for the rest.

Directions

  1. Wash the vegetables and chop them into small pieces. ≈ 8 min
  2. Cook them slowly in lightly salted water.
  3. Once the vegetables have softened, add the pasta to the stockpot. (Alternatively: turn off the heat and let the pasta cook without boiling while the minestrone cools down.)
  4. Once the pasta is cooked, add the pesto and a drizzle of oil, and mix well. ≈ 4 min
  5. Serve warm in hollow bowls, accompanied by a glass of Vermentino. ≈ 2 min

The bill

Genoese minestrone

  • 500 g of ground apples$1.06
  • 300 g of zucchini$0.85
  • 300 g of chard$3.20
  • 1 stalk of celery$0.08
  • carrot$0.51
  • 1 onion$0.21
  • 1 eggplant$1.75
  • One handful of spinach$3.70
  • 50 g of pesto$0.55
  • Extra virgin olive oil, preferably from Liguria$0.59
  • salt$0.03

Total$12.53

that's $3.13 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of ground apples
  • 300 g of borlotti beans
  • 300 g of zucchini
  • 300 g of chard
  • 1 head of Milan cabbage
  • 1 stalk of celery
  • carrot
  • 1 onion
  • 1 eggplant
  • One handful of spinach
  • 200 g of small pasta shapes (such as brichetti, scucuzzù, or taglierini)
  • 50 g of pesto
  • Extra virgin olive oil, preferably from Liguria
  • salt

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