Ingredients

Servings 4

For minestrone

• 2 ½ oz potatoes
• 2 ½ oz peas
• 2 ½ oz pumpkin
• 2 ½ oz spring cabbage
• 2 ½ oz broad beans
• 2 ½ oz zucchini
• 2 ½ oz green beans
• 2 ½ oz beans
• 2 ½ oz cannellini beans
• 1 tomato
• ½ oz celery
• ½ oz carrot
• ½ oz onion
• 2 tablespoons Academia Barilla Riviera Ligure DOP Extra Virgin Italian Olive Oil
• 3 ½ oz Parmigiano Reggiano cheese
• 5 oz pasta
• 12 cups water
• 1 clove of garlic
• coarse salt to taste
• 1 tablespoon parsley, chopped

For pesto

• ½ oz basil
• ¼ oz pine nuts
• ½ clove of garlic
• ½ cup Academia Barilla Riviera Ligure DOP Extra Virgin Italian Olive Oil
• salt and pepper to taste
• 1 oz grated Parmigiano Reggiano cheese
• ¾ oz grated Pecorino cheese

Preparation

1 hour preparation

In a pot full of boiling water, put the vegetables, cleaned and cut into small pieces (to taste, onion, garlic, parsley and celery can be chopped separately and added during cooking).

Cook over very high heat for a few minutes, then lower the heat and leave to cook with the pot covered.
Stir the minestrone frequently to avoid the softened vegetables sticking to the bottom of the pot.
Half-way through cooking, add a glass of oil, the Parmesan cheese and the coarse salt.

Using a tablespoon, roughly crush the potatoes and the beans to gradually thicken the minestrone.
When the vegetables are almost breaking up, and the minestrone is dense and creamy, add the shape of pasta you prefer.

When the pasta is cooked, remove from the heat and add the pesto, stirring with a wooden spoon.

Pour the minestrone into soup plates and serve warm, after 15 minutes rest in the individual plates.