The Italian soup from Liguria traditionally made with beans, vegetables, and pasta is minestrone.
Liguria’s minestrone, often called minestrone alla Genovese, combines seasonal vegetables with beans and pasta or rice. Pesto is frequently stirred in or served with the soup, reflecting Genoa’s place in Ligurian cooking. Common vegetables include potatoes, beans, zucchini, and leafy greens, but the exact mixture changes with season and locality.
Minestrone has no single fixed recipe across Italy. The word broadly describes a substantial vegetable soup, and regional versions may contain rice, different legumes, or no pasta at all. This flexibility is why minestrone is better understood as a style of soup than as one rigid formula.
It should not be confused with ribollita, a Tuscan soup thickened with bread and traditionally reheated. Pasta e ceci is specifically a chickpea-and-pasta dish, whereas minestrone is defined by its broader vegetable composition.