Genovese Minestrone

Genovese Minestrone

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This is a special minestrone and enough to feed an army. It is even better the next day. Use tinned beans if you can't find fresh.


Serves: 8 

  • 1 bunch silverbeet
  • 1 kg fresh shelled borlotti or cannellini beans
  • 3-4 tablespoons extra virgin olive oil
  • 1 onion, sliced
  • 2 stalks celery, sliced
  • 2 carrots, peeled and sliced
  • zest of 1 lemon
  • 3 potatoes, diced
  • 2 zucchini, cut into chunks
  • 200g green beans, cut into 3cm lengths
  • 2 leeks, sliced
  • 1 small package frozen peas
  • 1/2 teaspoon ground cloves
  • salt and pepper, to taste
  • pesto, to taste
  • grated Parmesan, to taste

Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

  1. Wash the silverbeet and separate the leaves from the stalks. Dice the stalks and cut the leaves into thin strips. Shell the beans.
  2. In a large saucepan, heat the oil and just wilt the onions, celery, carrots and silverbeet stems. Add the lemon zest and cook 2-3 minutes until fragrant.
  3. Add the remaining vegetables except the silverbeet leaves. Add the cloves and salt to taste.
  4. Add water to cover, bring to the boil then reduce heat. Simmer 20-25 minutes until vegetables are soft. Add silverbeet leaves and stir. Simmer, covered, over low another 10-15 minutes.
  5. Test for seasoning and serve, garnished with a drizzle of olive oil, pesto and cheese.

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