Minestrone alla genovese

Method

Soak the borlotti beans overnight, then simmer for 1.5 hours until tender. Heat olive oil in a large pot and gently fry the finely diced onion, celery and carrot (soffritto) for 8 minutes until softened. Add the diced potatoes, courgettes, beans, and shredded cabbage, stirring well, then pour in the stock and tinned tomatoes with their juice. Bring to a simmer and cook for 45 minutes until all vegetables are very tender, adding the cooked borlotti beans halfway through. Meanwhile, make the pesto by crushing the garlic, basil and pine nuts together with a pinch of salt, then work in the grated cheese and a little olive oil to form a thick paste. Stir the pesto into the soup just before serving, adjust seasoning, and ladle into warm bowls, drizzling generously with extra virgin olive oil.