Minestrone Genovese

Ingredients

• 100ml fruity olive oil

• 1 onion, diced

• 1 large carrot, diced

• 2 sticks celery, diced

• 1 medium leek, diced

• 1.5 litres water

• 400g tin borlotti beans, rinsed and drained

• 3 bunches of leafy winter greens

(eg, cavolo nero, silverbeet, chicory or cime di rapa), picked, washed

and sliced into 1cm strips

• 2 pieces parmesan rind, each about the size of your thumb

• 100g short pasta, risoni or ditalini are ideal

• Sea salt and pepper

Pesto:

• 1 clove garlic

• 1 tbsp pine nuts

• Sea salt

• 1 bunch basil, leaves picked

• 100ml fruity olive oil

• 2 tbsp finely grated parmesan

Method

Heat olive oil in a large pot over medium heat for a minute, then add onion, carrot, celery and leek.

Cook about 10 minutes to soften vegetables, but do not let them colour.

Add water and beans; bring to a simmer.

Add shredded greens and stir until wilted. Add Parmesan rinds and simmer slowly for 1 hour.

Meanwhile, make pesto: Preferably in a mortar and pestle, otherwise a food processor,

make a puree by pounding together the garlic, pine nuts and a pinch of sea salt.

Add basil to form a paste, then fold in olive oil and parmesan. Season to taste.

After soup has cooked for 1 hour, add pasta and cook a further 15 minutes.

Season well with salt and pepper. If soup is very thick, add a glass of hot water.

Divide among 4 bowls and stir a tablespoon of pesto through each.

Serve immediately.