Genoese minestrone

• 2.5 l10 1/2 cups water
• 1 tbsp coarse salt, for the water
• 400 g14 oz fresh borlotti beans in the pod, or Ligurian grixi, shelled (about 200 g / 1 1/2 cups shelled); or 120 g / 2/3 cup dried borlotti, soaked overnight and half-cooked
• 2 (about 350 g)2 (about 12 oz) potatoes, peeled, diced
• 250 g9 oz savoy cabbage, cut in rough shreds
• 200 g7 oz pumpkin or winter squash, peeled, diced
• 1 small eggplant (aubergine), diced; optional, traditional in summer
• 1 onion, chopped
• 1 celery rib, diced
• 1 carrot, diced
• 2 ripe tomatoes, peeled, seeded, chopped
• 10 g1/3 oz (a small handful) dried porcini mushrooms, soaked 20 minutes in warm water, squeezed, chopped; or 75 g / 2.5 oz fresh mushrooms, sliced
• 3 tbsp extra virgin olive oil, preferably Ligurian
• 2 (about 300 g)2 (about 10 oz) zucchini, diced
• 150 g5 oz green beans (in Genoese, ballin), broken in 2 or 3 pieces
• 150 g5 oz short soup pasta: ditali, bricchetti, or spaghetti or trenette broken in short lengths, or the same weight of rice
• 40 g2 packed cups leaves fresh basil, small-leaved Genoese if possible, for the pesto; leaves only, washed and dried
• 2 garlic cloves, for the pesto
• 1 pinch coarse sea salt, for the pesto
• 30 g1/3 cup Parmigiano Reggiano, grated, for the pesto
• 15 g2 1/2 tbsp Pecorino (Fiore Sardo), grated, for the pesto
• 80 ml1/3 cup extra virgin olive oil, for the pesto
• grated Parmigiano Reggiano, to serve

Method

1. 1

   1. Bring the water to the boil in a large pot and add the coarse salt.

2. 2

   2. Add the beans (fresh, or dried ones that you have already half-cooked), the potatoes, cabbage, pumpkin, eggplant if using, onion, celery and carrot.

3. 3

   3. Add the tomatoes, the chopped mushrooms and 3 tbsp olive oil. There is no soffritto: everything goes into the boiling water raw.

4. 4

   4. Return to a gentle simmer, half-cover and cook for 40 minutes, stirring now and then.

5. 5

   5. Add the zucchini and green beans and simmer for 25 to 30 minutes more, until the potatoes and pumpkin start to fall apart and thicken the broth.

6. 6

   6. Meanwhile make the pesto: pound the garlic with the coarse salt in a mortar until creamy, then add the basil a little at a time and grind it with a circular motion of the pestle until no whole leaves remain.

7. 7

   7. Work the two cheeses into the basil, then trickle in the olive oil, stirring, to get a loose green sauce.

8. 8

   8. Add the pasta to the soup and cook until just tender, stirring so it does not stick; add a little boiling water if the soup gets too thick.

9. 9

   9. Take the pot off the heat, let it stop bubbling, then stir in the pesto (or put a spoonful in each bowl and ladle the soup over it).

10. 10

    10. Rest for 5 minutes and serve with grated Parmigiano, hot in winter, lukewarm or at room temperature in summer.