a bowl of minestrone alla genovese soup.

Minestrone Alla Genovese


8-10 Servings








  • 1 cup small soup pasta
  • 1/2 cup olive oil
  • 1 medium onion, chopped fine
  • 1 large carrot, peeled and cut into ½-inch dice
  • 1 Tbsp. Salt
  • 1 tsp. Black pepper
  • 1 lb. Eggplant, cut into 1-inch dice
  • 1 large sweet or medium-hot pepper, cut into ½-inch dice
  • 1 medium zucchini, cut into 1-inch dice
  • 1 hot red pepper, dry or fresh, chopped
  • 2 cups tomatoes, chopped (use the juice too)
  • 2 cups cooked beans, such as white, kidney, scarlet runner, rattle snake (see notes below)
  • 8-10 cups liquid such as: chicken broth, bean broth, water or a combination
  • 10 leaves Kale, chard, or collards, stems removed and chiffonade
  • ½ cup basil, chiffinode
  • 12 sprigs fresh thyme
  • TO SERVE: Basil Pesto & Grated Parmesan Cheese

Make it:

  1. Bring a medium pot of water to a boil. Add the small soup pasta and cook for just 5 minutes, it should still be chewy. Drain and rinse under cold water, set aside.
  2. Put the olive oil in a large soup pot and warm over medium heat. Add the onion, carrot, ½ tsp. of salt and pepper. Cook, stirring until they begin to get soft, about 3 minutes or less. 
  3. Add the eggplant and sweet or medium-hot peppers, turn to medium high and cook, stirring a few times, for about 4 minutes.
  4. Add the zucchini, the hot pepper (if using), 1 tsp. of salt and 1 tsp. of black pepper, cook stirring for 1 minute over medium high heat. 
  5. Add the tomatoes, cooked beans and liquid of your choice. Bring to a simmer and cook 2 or 3 minutes. Add the pasta and bring back to a simmer. Taste for salt and pepper, add as needed.
  6. Add the kale, basil and thyme and bring back to a simmer. Serve immediately, or turn off the heat and let it sit until ready to serve. 
  7. Serve the pesto and parmesan on the side.
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