Minestrone Alla Ligure

Ligurian Minestrone

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

This is the Ligurian version of minestrone with lots of fresh herbs and the final addition of a flavourful rosemary pesto stirred into the finished soup.


  • 60 g (2 oz) dried cannellini beans, soaked overnight and brought back to the boil twice
  • olive oil
  • 1<


Put 3 tablespoons olive oil in a large pan, capacity 1.5 litres (3 pints). Add the onion, celery and prosciu