Genoese minestrone with ditalini and pesto

Ingredients

For 1 serving

• Durum wheat pasta50 g
• Cooked borlotti beans100 g
• Zucchini100 g
• Green beans60 g
• Potatoes80 g
• Carrots50 g
• Tomatoes80 g
• Vegetable broth500 ml
• Basil pesto15 g
• Saltto taste

Contains: gluten, lactose, nuts, celery,

In season: June – September

Method

1. Heat the vegetable stock in a large pan. Meanwhile peel the potatoes and carrots, trim the courgettes and green beans, wash and deseed the tomatoes; cut all the vegetables into 1 cm dice and the green beans into short pieces.
2. Add the vegetables to the stock, bring to the boil and simmer for 30 minutes over a medium-low heat, half-covered, until the potatoes start to break down and thicken the soup.
3. Add the drained borlotti beans and the ditalini and cook for the time on the packet, stirring often, until the pasta is al dente; add hot water if it gets too dry and season with salt.
4. Turn off the heat and leave to cool for 3–4 minutes: the pesto goes into soup that is no longer boiling, so it keeps its fragrance.
5. Serve with a spoonful of Genoese pesto in the centre of each bowl, to stir in at the table.