Alùa, the minestrone of Genoa...
Risultato della ricerca immagini di Google per https://i.pinimg.com/originals/98/49/f9/9849f9ab5311a023ba70977d639f1e6d.jpg Choose three or four different types of pasta that have similar cooking times, even if they aren't necessarily the same. Let's say 250 grams in a large pot, a bit exaggerated. I'm not telling you to look for 'brichetti' because I would lead you to a level of civilization that would be hard for you to maintain.
400 grams of green beans, 3 or 4 not overly soft potatoes, 3 or 4 zucchinis, even the winter ones, three 'stalks' of celery from which you will carefully remove the strings, plenty of beans, better if of the 'lumé' variety, a nice large white or yellow onion, not red, nice and big, and some Rivieran Ligurian EVO oil to your taste.
Some like tomatoes; in that case, better a couple of 'perini', soft ones, okay?
Boil everything together and adjust with salt, possibly finishing with a sprinkle of parsley.
Cook for an hour, even an hour and a half.
When everything has softened, take a fork and mash something in the pot while everything is boiling, a potato or a zucchini, and keep stirring, then add the mixed pasta, stirring well over medium-high heat while maintaining a boil and checking the salt. Let the water evaporate until the mixture allows a wooden spoon to rest on the surface of the minestrone without sinking.
Then pour in the pesto while the minestrone is hot, stir, and serve.
In summer, let it cool down and serve it warm or cold.
You owe me ten euros a head.
