The secret of Ligurian cuisine? You will discover it with this dish, simple and savoury, the perfect forerunner of every war on calories

Ligurian cuisine is substantially poor, and certainly doesn’t have the richness of that of other regions, but the creativeness skilfully used by cooks over the centuries is its most important ingredient. An example is minestrone, a dish involving few ingredients, the “poor” dish par excellence, which has become a “classic” with the final touch of the maestro: pesto.

Ingredients: 100 grams of fresh Borlotti beans, 150 g of green beans, 3 potatoes, 2 eggplants, 200 g of pumpkin or zucchini, 300 g of cabbage according to the season, 200 g of season’s vegetables, 25 g of dry mushrooms, 2 spoonfuls of extra virgin olive oil, 200 g short pasta or of rice, 2 spoonfuls of pesto, salt.

Preparation. Clean all the vegetables and put a saucepan of salted water on the gas. When the water boils throw in all the vegetables, already cut into little pieces. Soak the dry mushrooms, squeeze them, mince them and add them to the soup. Cook on a low gas for at least a hour. Then add the pasta or rice and bring to the boil. Remove from the gas and add the diluted pesto. Mix it all and serve. Minestrone can be accompanied by croutons.