The ligurian "menestrun" is a concentrate of flavors and vitamins.

FOR 4 PEOPLE

It takes about 2 kg of mixed seasonal vegetables.

Ingredients 

fresh borlotti beans

green vegetables (choice: chard, spinach, lettuce, escarole or the hardest leaves of the salad)

potatoes

green beans

zucchini (possibly with flowers)

pumpinks

some small aubergines

carots

celery

onion

garlic

salt to taste

extra virgin Taggiasca olive oil

6 table spoons of Genoese "pesto"

grated Parmesan cheese

Directions

Clean the various vegetables and cut them into small pieces.

Put them in a large pot, add the sprig of rosemary tied with white thread (to avoid dispersing the needles), salt and water.

Bring it to a boil and cook it for at least an hour from the start of the boiling.

After boiling, remove the rosemary.

Take out some of the vegetables using a slotted spoon, put them on a plate and mash them with a fork, then put them back into the pot; repeat this process several times.

In this way the minestrone will have the right consistency.

Add the pesto, a little bit of olive oil and check for salt.