Minestrone alla Ligure

Ingredients for 4 servings:

• 100 g beans, thick, green kernels, fresh or frozen
• ½ savoy cabbage
• 1 celery
• 4 large beefsteak tomatoes
• 2 potatoes
• 100 g spinach
• 100 g chard
• 1 onion(s)
• 1 clove(s) garlic
• 2 tbsp parsley, chopped
• 1 tbsp basil, chopped
• 150 g croissants, pasta
• 2 tbsp pesto, green
• e.g. salt and pepper
• Water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Ligurian vegetable soup

Bring 1 1/4 liters of water to a boil. Add the bean kernels. Cut the savoy cabbage into thin strips and chop the celery. Peel and dice the tomatoes. Peel and dice the potatoes. Finely slice the spinach and chard. Chop the onion and crush the garlic. Add the prepared vegetables to the pot. Season with salt and pepper and simmer for 25-30 minutes over moderate heat. The vegetables should be tender, but not falling apart. Meanwhile, prepare the pasta according to the package instructions. Add to the soup along with the parsley. Finally, stir in the pesto and return to the heat. Serve the soup and garnish with the chopped basil.