150 g small pasta like ditalini
60 g green beans
2 peeled and seedless tomatoes
1 celery stalk
100 g herbs
1 small handful of beans
1 clove of garlic
1 pinch of parsley
30 g peas
1 spoon of Pesto alla Genovese E. Amoretti di Lorenzo
½ glass Extra Virgin Olive Oil 100% Italian E. Amoretti di Lorenzo
4 tablespoons of grated Parmesan cheese
1-2 parmesan cheese crusts
Prepare a sauce in the minestrone pot with Extra Virgin Olive Oil 100% Italian E. Amoretti di Lorenzo, onion, garlic and celery. Pour boiling water, diced vegetables over high heat; after 30 minutes add chopped parsley and cook over low heat for 2 hours stirring occasionally. Halfway through cooking, add Extra Virgin Olive Oil 100% Italian E. Amoretti di Lorenzo, parmesan and salt crust. Once the vegetables are done, cook the pasta.
Pour into a bowl, add the Pesto alla Genovese E. Amoretti di Lorenzo and the grated parmesan. Serve hot with croutons.