Minestrone Vegetable Soup

• Wash, peel and dice all the vegetables and place them into a large pot with a drizzle of oil and a pinch of salt.
• To make the dish more digestible, begin sautéing the vegetables in a cool pot.
• Once slightly softened, add enough water to cover the veg and leave to simmer.
• It’s important to cut all the vegetables to the same size to ensure uniform cooking.
• After 40 minutes, turn off the heat.
• The vegetables should maintain their original consistency and should not be mushy.
• Leave the dish to cool, once cooled serve into soup bowls.
• Add a spoonful of pesto, some Parmesan and a drizzle of olive oil.

According to the Genoese tradition, this dish is excellent when served at room temperature or even cold, sprinkled with Parmigiano cheese.