Genoa, Liguria
The Genoese version of minestrone is defined by one final element: a large spoonful of freshly made pesto al mortaio stirred into each bowl at the table. The soup itself — borlotti beans, zucchini, green beans, potato, diced tomato, and small pasta or broken spaghetti — is secondary to this moment of addition, when the raw basil and garlic pesto contact the hot broth and release an explosion of aroma. The contrast of hot, slow-cooked soup and raw, bright pesto is the technique.
Rich vegetable broth enriched by beans and pasta, elevated at the last moment by the perfume of raw basil pesto — the technique that makes Ligurian minestrone its own category
{"The soup base: soffritto in olive oil (onion, celery, carrot), then all vegetables in order of cooking time","Beans cooked separately from the soup and added at the end — they maintain their shape","Pasta broken into short pieces added in the final 10 minutes; it should be just al dente when served","Pesto prepared fresh at service: mortaio method only — blended pesto oxidises differently","At table: 1 tablespoon pesto per bowl, stirred in by the diner"}
{"Grana Padano rind simmered in the soup base throughout adds a deep savoury undertone","A thread of raw Ligurian olive oil in addition to the pesto at the table doubles the impact","Leftover minestrone reheated the next day is traditionally called ribollita or rimanestrone in Liguria"}
{"Pre-made industrial pesto — the raw garlic-basil fragrance is destroyed by pasteurisation","Adding pesto to the pot (not the bowl) — the heat destroys the volatile basil compounds","Over-cooking the pasta — it continues softening in the hot broth after the bowl is served"}
La Cucina di Liguria — Massimo Alberini