A twist on a classic: spring minestrone with pesto from Liguria

Instructions

1. Take the beans out of their pod, put them in a large stockpot filled with cold water and bay leaf and cook for at least 40 minutes (if using dried borlotti, soak them overnight in abundant unsalted water, drain, then boil with the bay leaf until tender).

2. In the meanwhile, wash and prepare all the vegetables. The leek, celery and one carrot will turn into your “soffritto” (Italian for mirepoix) and should be chopped extra fine. Then chop sturdier vegetables like carrots, potatoes and pumpkin smaller so they cook faster, and chop more delicate vegetables like zucchini and green beans slightly larger so they won't overcook.

3. Once cooked but not mushy, drain the beans, remove the bay leaf and set them aside.

4. In a large stockpot, add the EVO oil and leek and gently sweat for 5 minutes, then add the finely chopped carrot and celery, and cook for 5 more minutes.

5. Add the potatoes, pumpkin and carrots, and cook for 3 minutes, stirring.

6. Add the stock, bring to a boil, and simmer for approx 10 minutes, depending on the size of your vegetables.

7. Add the zucchini, green beans and reserved borlotti beans, and simmer for 5-10 minutes, until cooked but still with a bite.

8. Stir in the baby spinach, taste and adjust salt and pepper, then turn off the flame.

9. Leave it to cool for about 15 minutes while you grate your Parmigiano and set the table.

10. When serving, add a teaspoon of pesto per person, a drizzle of EVO oil, and freshly grated Parmigiano Reggiano to taste.