1 ½ cups basil leaves 1 tablespoon pine nuts ½ cup Academia Barilla Ligurian Extra Virgin Olive Oil Salt and pepper to taste 1/3 cup Parmigiano Reggiano cheese grated ¼ cup Pecorino cheese grated 4 1/5 ounces ditalini pasta 2 ½ ounces potatoes 2 ½ ounces green peas 2 ½ ounces pumpkin 2 ½ ounces cabbage 2 ½ ounces fava beans 2 ½ ounces zucchini 2 ½ ounces green beans 2 ½ ounces borlotti beans 2 ½ ounces cannellini beans 1 tomato ½ ounce celery ½ ounce carrots ½ ounce onion 1 clove garlic 2 tablespoons Academia Barilla Ligurian Extra Virgin Olive Oil ½ cup Parmigiano Reggiano cheese grated 10 cups water Coarse salt to taste
Soak beans in cold water for 12 hours, adding a pinch of baking powder to soften them. In a mortar, crush washed and completely dried basil, peeled garlic and pine nuts with a pinch of salt. Add oil in a stream while crushing. This process may be done with a blender, using short pulses to prevent the pesto from overheating.
Spoon pesto in a bowl and combine with grated Parmigiano and Pecorino. Clean and wash all vegetables. Peel and mince garlic. Dice all vegetables, trying to keep them the same size, while leaving peas, fava beans and beans whole.
In a pot, bring water to a boil, add all vegetables and garlic. Cook over high heat for 5 minutes, then cover and simmer, turning down the heat. Season with coarse salt. After 30 minutes, use a spoon to coarsely mash potatoes and beans.
This thickens the soup and prevents crushed vegetables from sticking to the bottom of the pan. After another 20 minutes, when vegetables have almost dissolved and the soup is thick and creamy, add pasta and cook according to package directions.
Remove from the heat, add pesto, oil and cheese, stirring with a wooden spoon. Allow to rest for about 10 minutes before serving in soup bowls.