Best 4 Genovese Minestrone No Tomatoes Recipes

Embark on a culinary journey to discover the authentic flavors of Genovese Minestrone, a hearty and comforting soup that originates from the vibrant region of Liguria, Italy. This traditional dish derives its uniqueness from the exclusion of tomatoes, allowing the natural flavors of fresh vegetables, aromatic herbs, and succulent beans to shine through. Experience the simplicity and authenticity of this classic Italian minestrone, a symphony of flavors that will transport you to the heart of Genovese cuisine.

Let's cook with our recipes!

GREEN MINESTRONE

Green Minestrone image

This is the classic and authentic Italian minestrone with a green twist. No tomatoes here! You may brown some pancetta or bacon in olive oil before proceeding with the recipe if you wish. I prefer to use a good quality vegetable bouillon to vegetable broth. The taste is more authentic and you simply need to skip the salt.

Provided by Melanie C.

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Time 50m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 white onion, chopped
2 cloves garlic, pressed
1 ½ cups frozen cut green beans
1 cup frozen peas
2 large zucchini, chopped
10 cups vegetable broth
½ teaspoon minced fresh rosemary
2 cups cooked great Northern beans
¾ cup ditalini pasta
½ cup minced fresh parsley
½ cup grated Parmesan cheese
salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil, or as needed

Steps:

Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium-high heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add green beans, peas, and zucchini; toss to coat vegetables with oil.
Slowly stream vegetable broth into vegetable mixture; bring to a simmer over medium heat. Stir in rosemary and great Northern beans and bring back to a simmer, about 5 minutes. Add ditalini pasta and simmer soup until pasta is tender but firm to the bite and soup has thickened, 10 to 15 minutes. Remove from heat; stir in parsley.
Ladle soup into serving bowls and top each serving with 1 heaping tablespoon Parmesan cheese; season with salt and black pepper. Garnish soup with a drizzle of extra-virgin olive oil.

Nutrition Facts : Calories 347.6 calories, Carbohydrate 48.9 g, Cholesterol 5.9 mg, Fat 10.4 g, Fiber 9.9 g, Protein 15.9 g, SaturatedFat 2.3 g, Sodium 915.7 mg, Sugar 10.3 g

GENOVESE MINESTRONE (NO TOMATOES)

Genovese Minestrone (No Tomatoes) image

This recipe is a combination of several recipes. The search began because my mother-in-law can't eat tomatoes so the flavour base had to be something else. Cooking time of 40 minutes seems a bit extreme for spinach but it works. For vegetarians, simply omit the pancetta.

Provided by Gourmand

Categories Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

3 tablespoons olive oil
5 garlic cloves, chopped
2 medium onions, chopped
2 cups celery, chopped including some leaves
4 cups carrots, sliced
7 cups chicken broth
1/2 cup white wine
1 1/2 cups canned black beans, drained and rinsed
3/4 lb green beans, fresh
4 cups spinach leaves, rinsed
3 cups butternut squash, cubed
2 teaspoons oregano, dried
1 teaspoon salt
1 tablespoon pepper
1 cup basil pesto
1/2 lb pancetta, chopped and fried
1/2 lb pasta, small shells
1/2 cup parmesan cheese, grated
1 tablespoon olive oil

Steps:

Heat olive oil over medium high heat in a dutch oven. Add garlic, onions, celery and carrots and sauté until onions begin to soften.
Add broth, wine, black and green beans, spinach, squash, oregano, salt and pepper. Bring to a boil, cover, reduce heat and simmer for 40 minutes. Add in pesto and adjust salt to your liking.
If making ahead, simply stop at this point, then reheat the vegetable mixture and continue with the recipe.
While vegetables are cooking, sauté pancetta until crisp. Reserve rendered fat to add to the vegetables if you wish. Cook the pasta according to package directions and stir in to the vegetables.
To serve, ladle soup into bowls and top with the pancetta and parmesan.

RED PEPPER BRUSCHETTA (NO TOMATOES!)

Red Pepper Bruschetta (No Tomatoes!) image

Make and share this Red Pepper Bruschetta (No Tomatoes!) recipe from Food.com.

Provided by SweetySJD

Categories Lunch/Snacks

Time 1h

Yield 16 pieces, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 bulb of garlic
1 teaspoon olive oil, divided
2 tablespoons olive oil, divided
2 medium sweet red peppers, halved and seeded
3 tablespoons fresh parsley, minced
2 tablespoons fresh basil, minced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces French baguettes

Steps:

Remove outer skin from garlic bulb (don't separate cloves). Brush with 1 tsp oil. Wrap in foil. Bake at 425°F 30-35 minutes, until soft. Cool.
Broil peppers until skins blister, about 10 minutes. Immediate place in a paper bag and let sit 15-20 minutes. Peel and discard charred skin. Coarsely chop peppers.
Cut off top of garlic bulb, squeeze garlic out and chop finely.
In a bowl, combine parsley, basil, lemon juice, salt, pepper and remaining oil. Add peppers and garlic; mix well.
Cut bread in 16 slices about 1/2 inch thick; broil until toasted slightly.
Top toasts with pepper mixture and serve immediately.

Nutrition Facts : Calories 174, Fat 4.8, SaturatedFat 0.8, Sodium 366.6, Carbohydrate 27.4, Fiber 1.8, Sugar 2.4, Protein 5.6

MINESTRONE WITH PESTO

Minestrone with Pesto image

Minestrone is a thick, mixed vegetable soup using almost any combination of seasonal vegetables. Short cuts of pasta or rice may also be added. This version includes pesto sauce.

Provided by Lizz C.

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Time 1h30m

Yield 6

Number Of Ingredients 17

Ingredients

3 tablespoons olive oil
1 leek, sliced
1 large onion, finely chopped
2 carrots, finely chopped
1 celery rib, finely chopped
2 cloves garlic, finely chopped
2 potatoes, peeled and diced
6 ¼ cups hot vegetable broth
1 bay leaf
1 sprig fresh thyme
salt and freshly ground black pepper to taste
2 zucchini, finely chopped, or more to taste
¾ cup fresh peas
3 medium tomatoes, peeled and finely chopped
2 cups cannellini beans, drained and rinsed
3 tablespoons pesto sauce
1 tablespoon freshly grated Parmesan cheese, or to taste

Steps:

Heat oil over medium heat in a stockpot. Stir in leek and onion and cook for 5 to 6 minutes. Add carrots, celery, and garlic; cook for 5 minutes. Add potatoes and cook for 2 to 3 minutes more.
Pour hot vegetable broth into the pot and stir well. Add bay leaf and thyme; season with salt and pepper. Bring to a boil; reduce heat and let simmer for 10 to 12 minutes.
Stir in zucchini and peas. Let simmer for 5 minutes. Add tomatoes, cover, and let simmer for 5 to 8 minutes.
Uncover the pot and stir in beans. Let simmer for 10 minutes; stir in pesto sauce and let simmer for 5 minutes. Remove from heat and let stand for 3 to 4 minutes. Serve topped with Parmesan cheese.

Nutrition Facts : Calories 321.3 calories, Carbohydrate 44.6 g, Cholesterol 3.2 mg, Fat 11.9 g, Fiber 10.2 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 813.7 mg, Sugar 9.7 g

Tips:

To save time, you can use frozen or canned vegetables.
If you don't have any pesto, you can make your own by blending together basil, Parmesan cheese, pine nuts, and olive oil.
You can also add other vegetables to this soup, such as carrots, celery, or zucchini.
If you want a thicker soup, you can add some cooked rice or pasta.
This soup can be served with a sprinkle of Parmesan cheese and a drizzle of olive oil.

Conclusion:

This Genovese Minestrone is a delicious and hearty soup that is perfect for a cold winter day. It is packed with vegetables and has a flavorful pesto broth. This soup is also very easy to make and can be tailored to your own liking. So next time you are looking for a quick and easy meal, give this Genovese Minestrone a try. You won't be disappointed!