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Ligurian Minestrone with Vegan Pesto

Photo by Vanita Tipnis


  • 100 g spinach, coarsely chopped
  • ½ a cabbage, shredded fairly finely
  • 2 large potatoes
  • 100 g any kind of cooked beans
  • 300 g fresh peas
  • 3 ripe plum tomatoes, cut into strips
  • 2 zucchini, diced
  • 1 medium-small onion, minced
  • 1 clove garlic, minced
  • 1 rib celery, minced
  • A small bunch of parsley, minced
  • 150 g short pasta (either hollow or long and flat pasta, crumbled)
  • 1 to 2 tbsp vegan pesto
  • 1¾ L water
  • Unrefined salt to taste


Wash the vegetables well. Combine the minced celery, parsley, onion and garlic and sauté them until the onion is a light golden colour. In a large pot, bring the water to a boil. Add spinach, cabbage, beans, peas, tomatoes, potatoes and zucchini. Stir the onion mixture into the pot and simmer everything together for about 45 mins.

Remove the potatoes with a slotted spoon, mash them with a fork or a potato ricer and return 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


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