Genoese-style minestrone soup

• Ditalini pasta 6.3 oz/180g (about 1 1/4 cups)
• Borlotti beans 3.5 oz/100g (about 1/2 cup)
• Green beans 3.5 oz/100g  (about 1/2 cup)
• Carrot 1
• Large zucchini 1
• Potato 1
• Swiss chard 1 bunch
• Celery 1 stalk
• Onion ½
• Cherry tomatoes 6
• Genovese pesto 2 tablespoons
• Garlic 1 clove
• Vegetable broth as needed
• Fine salt as needed
• Black pepper as needed

To make Genoese-style minestrone soup, start by preparing the vegetable broth. Then clean the vegetables: peel and brunoise the celery, carrot, and onion.

Dice the zucchini and potato into 1 cm cubes, and halve the cherry tomatoes.

Trim and cut the green beans into diamond shapes, shell the fresh beans and collect them in a bowl. Finally, roughly chop the Swiss chard into strips.

Heat a drizzle of oil in a pot, then add the minced onion, carrot, and celery. Add the crushed garlic clove and let it stew for a few minutes.

Add the potato, beans, and zucchini.

Also, add the green beans, then season with salt and pepper. Stir and let it stew for another couple of minutes.

At this point, add the cherry tomatoes and Swiss chard, then cover with the vegetable broth.

Cook covered for about 30 minutes on low heat. After this time, add the pasta and remove the garlic.

Stir and add more broth if necessary, then cover again until the pasta is cooked. Adjust the salt and pepper, if necessary.

Finish the plates with a generous spoonful of pesto, garnish with some basil leaves, and dress with a drizzle of raw oil. Your Genoese-style minestrone is ready to be served!