When the temperatures drop, what could be better than a good Minestrone alla Genovese,
which includes the addition of our beloved traditional Ligurian pesto?

Today we talk about it and give you the recipe taken from grandma’s old book “The Real Kitchen of Genoa and Liguria” by Aidano Schmuckher , Guido Mondani Editore.

Minestrone is an “international” dish, good and healthy.
Schmucker says that once upon a time in Genoa, in the “catrai” and “spezzine,” which were the old characteristic hawker taverns, all sailors, of any nationality, always asked for minestrone.
In fact, it is a real delicacy, as well as genuine, and it has the particularity that it can be eaten both hot and cold. So we can eat it both in summer, in the cold version, and in winter, in the hot version.
Hot or cold, to minestrone we add Pesto alla Genovese, to give it our typical Ligurian flavor.

Ingredients of Minestrone alla Genovese, or Menestron Zeneize in Genovese dialect,
for 6 people

• 2 hg shelled red beans (if out of season, one can of boiled beans or one hg of previously cooked dried beans)
• 1 hg green beans*
• An eggplant*
• 2 potatoes
• 2 zucchini*
• One coffee cup of Pesto Fresco alla Genovese
• Grated Parmesan cheese qb
• 3 hg of pasta, preferably “briquettes” or 3 hg of rice
• Ligurian Extra Virgin Olive Oil

*The original recipe calls for these vegetables, but if out of season substitute with a piece of squash, cauliflower or Savoy cabbage.

Preparation of Minestrone alla Genovese

Boil water with salt and boil red beans, cleaned and sliced eggplant, green beans, potatoes, sliced zucchini and a few tablespoons of Ligurian Extra Virgin Olive Oil.
When all the vegetables are well cooked, throw in the pasta or rice.
When the pasta is also cooked, add Pesto Fresco alla Genovese to the pot or plate and finish with a sprinkling of Parmigiano Reggiano, if desired.

We had it prepared for us by Chef Gian Luca Cellerino of Ristocaffè Il Ponte.
Happy Minestrone alla Genovese to all!