Dinner Tonight: Genovese Minestrone Recipe

• 4 potatoes, peeled and cut into chunks
• 1 small leek, cleaned, halved, and thinly sliced
• 1 rib celery, chopped
• 2 carrots, cut into half-moons
• 1 large tomato, seeded and chopped
• 1 cup fresh beans, such as fava beans
• 1 handful green beans, trimmed and cut into 1/2-inch pieces
• 1/2 cup green peas
• 3 small zucchini, cut into half-moons
• 1/4 cup pinenuts
• 1/2 clove garlic, peeled and finely chopped
• 3 large handfuls basil leaves, chopped
• 1 small handful Parmesan cheese
• Olive oil as needed

1. Heat 4 to 5 cups water in a large soup pot over medium heat. Once hot, add a teaspoon of salt and the vegetables in order of cooking time: potatoes, leeks, celery, carrots, tomato, beans, peas, and zucchini, or any other vegetables you may be using. If using pasta, add it 7 to 10 minutes out, depending on the shape.
2. In the meantime, combine the garlic, basil, pine nuts, and a little olive oil in a food processor, blender, or mortar and pestle. Process into a smooth paste, adding olive oil as necessary to create a loose paste. Season to taste with salt. Remove to a bowl and stir in the cheese, adding more olive oil if necessary.
3. Serve the soup with a dollop of pesto.

potatoes, celery, carrots, tomato, fresh beans, handful green beans, green peas, zucchini, pinenuts, clove garlic, basil, parmesan cheese, olive oil

Taken from www.seriouseats.com/recipes/2009/06/genovese-minestrone-soup-recipe.html (may not work)