Liguarian Minestrone with Vegan Pesto


  • 100 gm spinach, coarsely chopped
  • ½ a head white cabbage, cut into fairly thin strips
  • 2 large potatoes, peeled
  • 100 gm any kind of beans
  • 300 gm fresh peas
  • 3 ripe plum tomatoes, blanched, peeled, seeded and cut into strips
  • 2 zucchini, diced
  • 1 medium-small onion, minced
  • 1 clove garlic, minced
  • 1 rib celery, minced
  • a small bunch parsley, minced
  • 1/3 pound short pasta (either hollow or long flat pasta, crumbled)
  • 1 to 2 tbsp vegan pesto
  • 2 quarts water
  • salt


Wash the vegetables well. Combine the minced celery, parsley, onion and garlic and sauté them until the onion is a light golden colour. Lightly salt 2 quarts of water and keep on fire; when the pot comes to a boil add the spinach, cabbage, beans, peas, tomatoes, potatoes and zucchini. Stir the onion mixture into the pot and simmer everything for about 45 mins.

Remove the potatoes with a slotted spoon, mash them with a fork or a potato ricer, and return them to the minestrone together with the pasta; continue simmering until the pasta is done. Remove the pot from the fire, stir in the pesto sauce and serve.

Serves 10-12