Genovese Vegetable Soup (Liguria)

Soups

Ingredients

Fresh or dried white haricot beans- 1 1/3 cups

Water - 6-7 pints

Salt

Onion, thinly sliced - 1

Celery, diced - 2 stalks

Carrot, sliced - 1

Olive oil - 1/2 cup

Zucchini, sliced - 3

Potatoes, peeled and diced - 3

Tomatoes, peeled and chopped - 4 large

Borage, finely chopped - small bunch

Maccheroncini rigati, broken into short lengths - 1/2 pound

Pesto all Genovese - 5 tsps

Pecorino Sardo Cheese - 4 tbsps

Put the beans into a large pan with the water, salt and the onion, celery, carrot and 5 tbsps of oil. Bring to a boil, lower the heat and simmer for 1 hour. Add the zucchini, potatoes, tomatoes and borage. Continue cooking for another 30 minutes. Add the maccheroncini and as soon as they are tender, stir in the pesto, the remaining oil and the cheese.

Serves 6-8