Minestrone alla Genovese

Ingredients

• 3 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable stock
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 parmesan rind (optional)
• 3/4 cup small pasta, such as ditalini
• 2 cups baby spinach or chopped chard
• Salt and black pepper, to taste
• 1/3 cup basil pesto
• Grated parmesan, for serving

Before you cook

• Dice the onion, carrots, celery, and zucchini.
• Cut the green beans into 1-inch pieces.
• Drain and rinse the cannellini beans.

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 8 minutes.
3. Stir in the garlic and cook for 1 minute.
4. Add the zucchini and green beans and cook for 3 minutes.
5. Stir in the diced tomatoes.
6. Pour in the vegetable stock.
7. Add the cannellini beans and the parmesan rind if using.
8. Bring the pot to a boil, then reduce the heat and simmer for 20 minutes.
9. Stir in the pasta and cook until just tender, about 10 minutes.
10. Stir in the spinach and cook until wilted, about 2 minutes.
11. Remove the parmesan rind.
12. Season the soup with salt and pepper to taste.
13. Ladle the soup into bowls.
14. Top each bowl with a spoonful of pesto and grated parmesan before serving.