Genoese minestrone with pesto and beans

Ingredients

For 1 serving

• Cooked borlotti beans100 g
• White rice40 g
• Zucchini100 g
• Green beans80 g
• Potatoes80 g
• Eggplant60 g
• Onion30 g
• Vegetable broth600 ml
• Basil pesto15 g
• Extra virgin olive oil5 g
• Saltto taste

Contains: lactose, nuts, celery,

In season: June – September

Method

1. Warm the vegetable stock. Chop the onion; wash the courgettes and aubergine and cut them into 1 cm dice; peel the potatoes and dice them the same size; trim the green beans and cut them into 2 cm lengths. Rinse and drain the borlotti beans.
2. Heat the olive oil in a large pan over medium heat and fry the onion for 3–4 minutes, until translucent; add all the vegetables and stir for 2 minutes.
3. Cover with the hot stock, add a pinch of salt and cook for 25 minutes over medium-low heat with the lid ajar, until the potatoes start to break up.
4. Add the rice and borlotti and cook for 15 minutes, stirring now and then, until the rice is tender; if it gets too thick, add a ladle of hot water. Adjust the salt.
5. Turn off the heat and stir in the pesto: added off the heat it stays green and fragrant. Leave to cool for a few minutes and serve warm.