Minestrone alla Genovese


An exclusive recipe direct from The Longevity Diet book and Dr. Valter Longo1.

Ligurian Minestrone (Minestrone alla Genovese)


  • 3-4 cups water or low sodium vegetable broth
  • 1 cup Cannellini beans, rinsed and drained
  • 1 medium eggplant, cubed
  • 1 medium potato, cubed
  • 1 medium zucchini, cubed
  • 1 peas
  • 1.5 cups green beans, washed, trimmed and cut into bite-sized pieces
  • 2 cloves garlic, cut in half
  • 1.5 cups dry pasta, any shape
  • 2 tablespoons of N4L Olive Oil
  • 1 teaspoon pesto
  • Salt and pepper, to taste


  1. Bring 3-4 cups of water or vegetable broth to a boil in a large pot.
  2. Chop your vegetables into cubed, bite-sized pieces and add to the pot once boiling along with the beans, garlic and season with salt and pepper.
  3. Cook the soup for about 45 minutes, the potatoes should be fork tender.  Add the pasta and cook according to package instructions or until al dente. 
  4. When the pasta is cooked, stir in the olive oil and pesto, remove the pot from heat.  Serve warm and enjoy!


Suggested side dish: Salad with mixed greens and a fresh squeeze of lemon and a piece of nice, crusty rustic bread
Suggested dessert: fresh, seasonal fruit like grapes
  1. Dr Valter, L., 2016. The Longevity Diet. Penguin Random House LLC, p.234.