Ingredients 

• 3.5 oz fresh shelled beans (about ½ cup or 100 g)
• ½ small cabbage, chopped
• 7 oz green beans (about 2 cups or 200 g), trimmed and cut in half
• 3 medium tomatoes, peeled and chopped
• 3 small zucchini, diced
• ½ oz dried mushrooms (about 1 ½ tbsp or 15 g), soaked and chopped
• 1 small eggplant, diced
• ⅔ cup uncooked rice (or ⅔ cup small pasta, such as ditalini or broken spaghetti) – about 80 g
• 3 tbsp extra-virgin olive oil
• Salt, to taste
• Pesto Genovese, to taste (about 3–4 tbsp)
• Grated Parmigiano Reggiano, for serving

🍅 Instructions

1. Prepare the vegetables.
   Chop all vegetables into small, irregular pieces. Soak the dried mushrooms in warm water for about 15 minutes, then drain and finely chop them.
2. Start the soup.
   In a large pot, add about 8 ½ cups (2 liters) of lightly salted water. Add the beans, cabbage, green beans, tomatoes, zucchini, eggplant, mushrooms, and olive oil.
3. Simmer slowly.
   Bring to a gentle simmer and cook over low heat for about 2 hours, stirring occasionally, until the vegetables are soft and the soup thickens.
4. Add rice or pasta.
   Stir in the rice (or pasta) and cook for another 10–15 minutes, until tender.
5. Finish with pesto.
   Remove from heat and stir in the pesto Genovese. Mix gently until it’s well combined.
6. Serve.
   Ladle into bowls and top with freshly grated Parmigiano Reggiano and a drizzle of extra-virgin olive oil.