Genoese Minestrone With Vegetables

Preparation:

Preparation: Put the beans and all the vegetables cut into irregular pieces in about two liters of lightly salted water, add a very few dried mushrooms first soaked in warm water and then chopped, three heaped tablespoons of oil. Let simmer slowly for 2 hours. At the last minute, add the rice (or pasta) and cook. Remove from the fire. Add the pesto and mix. Serve piping hot with freshly grated cheese. This minestrone is also good cold. In this case, the only variation with respect to the recipe is not to add oil when cooking and to let it cool down to room temperature. Just before serving, season it with a drizzle of oil. Accompanying wines: Riviera Ligure Di Ponente Pigato DOC, Collio Tocai DOC, Sannio Beneventano Falanghina DOC.