Minestrone Genovese

Serves 6

Minestrone

Ingredients

200 grams dried beans
cabbage leaves
2 potatoes
100 grams fresh peas, shelled
200 grams fresh string beans
2 eggplant
2 zucchini
2 carrots
a stalk of celery
a slice of kale
olive oil
salt and pepper
250 grams pasta or rice
seasonal herbs

Method

Soak the beans overnight then put in a large saucepan with salted cold water and let cook over moderate heat for around one hour.

Cut the vegetables into cubes and add to the saucepan with oil, salt and pepper.

Cook for 45 minutes making sure that there is sufficient but not too much water. The minestrone should have a solid consistency.

Add the pasta or rice and let cook whilst preparing the pesto.

Pesto

Ingredients

6 cloves of garlic
2 branches of basil
salt
6 handfuls of grated parmesan
several spoons of olive oil

In a mortar combine the garlic, the basil and a little salt. Whilst pounding with a mortar add the parmesan and when it is well amalgamated dilute with oil and then mix with a spoon to achieve a creamy consistency.

Dilute the pesto first with a little of the minestrone broth and then add to the saucepan three minutes before taking the minestrone off the fire and serving.