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    Minestrone alla genovese

    This dish is from Genoa, in Liguria, and consists of slow-cooked vegetables seasoned in a basil pesto.

    Serves 4-6

    • 300g Swiss chard, chopped
    • 200g zucchini, chopped
    • 150g cabbage, chopped
    • 1 onion, chopped
    • 1 leek, chopped
    • 80g eggplant, chopped
    • 1 carrot, chopped
    • 2 potatoes, chopped
    • 1 celery stalk, chopped
    • 200g green beans
    • 200g borlotti beans
    • 150g peas
    • 100g pumpkin, chopped
    • Borage or nettle
    • Extra virgin olive oil
    • Rind of parmesan
    • Pastina
    • Pesto
    • Coarse salt

    1. Place all of the vegetables in a saucepan. Add cold water until it reaches 1 cm below the vegetables.
    2. Season with salt and cook covered over low heat for 5-6 hours. Stir occasionally and check there is enough water.
    3. Once cooked, blend the vegetables or mash them with a fork.
    4. Divide the minestrone into portions and place as much as you want to eat over heat, adding the parmesan rind. Bring to the boil then add the pasta.
    5. Remove from the heat, add a generous spoonful of pesto and serve with a drizzle of extra virgin olive oil.