Minestrone with Pesto (V) from Classic Italian Recipes

“Minestrone is made the length and breadth of Italy. This version, which is equally good served cold, has a clean, fresh flavour.” Anna del Conte, author of Classic Italian Recipes

Serves 6

2 litres (31⁄2 pints) vegetable stock or water

150 g (5 oz) aubergines, cut into small cubes

150 g (5 oz) French beans, trimmed and broken into short pieces

200 g (7 oz) cannellini beans, cooked or canned

200 g (7 oz) potatoes, cut into small cubes

250 g (8 oz) red onion, sliced

150 g (5 oz) courgettes, cut into small cubes

200 g (7 oz) spinach beet, coarsely shredded

2 celery sticks, cut into short pieces

100 g (31⁄2 oz) cultivated mushrooms, chopped

4 ripe tomatoes, peeled and coarsely chopped

3 garlic cloves, sliced

4 tablespoons olive oil

150 g (5 oz) small tubular pasta, such as ditalini

6 tablespoons pesto (see page 48)

Sea salt and pepper

Grated vegetarian Parmesan cheese, to serve

Put the stock or water in a heavy-based heatproof casserole and add all the vegetables, the garlic, the oil and 2 tablespoons salt. Bring to the boil, then simmer, without boiling, uncovered, for about 11⁄2 hours. (The longer you cook minestrone the tastier it will be.) The vegetables will not break up or become mushy during cooking. Season to taste with pepper and more salt if necessary.

Add the pasta to the casserole, making sure that there is enough water in the pot but bearing in mind that the soup should be thick. Cook until pasta is ready. Ladle the soup into warm serving bowls and spoon 1 tablespoon pesto into the centre of each serving. Serve with the vegetarian Parmesan in a separate bowl.