Minestrone Genovese (Ligurian Vegetable Soup with Basil Pesto)

Soak dried borlotti beans overnight in cold water. Drain and rinse before using. If using canned beans, skip to step 2 and add them in step 7.

Combine the soaked beans, diced potatoes, carrots, celery, and cabbage in a large pot. Add 2 litres of cold water, 40 ml of olive oil, and 1.5 tsp fine sea salt. Add the Parmigiano rind. Bring to a boil over medium-high heat.

Reduce heat to a gentle simmer. Cook uncovered for 30 minutes, stirring occasionally and skimming any foam that rises in the first 10 minutes.

Add the green beans and zucchini. Drizzle in the remaining 20 ml of olive oil. Simmer for a further 20 minutes until all vegetables are very tender and the broth has thickened from the potato and bean starch.

While the soup finishes, make the pesto: combine the basil, garlic, pecorino, and grated Parmigiano in a blender or mortar and pestle. Blend to a rough paste, then pour in 60 ml of olive oil in a thin stream and blend to a smooth, bright-green sauce. Season with a pinch of salt and set aside.

Check the pasta package for cook time. Add the ditalini to the pot with enough cooking time remaining so the pasta finishes just as you pull the pot — typically 8-10 minutes before removing from heat. Stir regularly to prevent sticking.

Once the pasta is just al dente, remove the pot from the heat. Remove and discard the Parmigiano rind. Taste and adjust salt.

Hard stop: the pot is OFF the heat before pesto goes in. Stir the pesto into the soup until fully incorporated and the broth turns vivid green.

Rest the soup uncovered for 15 minutes before serving — the flavors integrate and deepen at warm room temperature. Serve warm, not scalding, with a thread of olive oil over each bowl.