1 Drain the legumes. Clean the vegetables (choose from broad beans, peas, green beans, pumpkin, cabbage, courgettes and aubergines, according to the season), wash them and cut them into chunks. Wash and chop the parsley in order to obtain a nice handful.

2 Weigh all the vegetables and calculate 130 ml of water for each hectogram.Pour it into a large pan and bring it to the boil. Add the vegetables (except celery, onion and parsley) and the rinsed beans and cook on high heat for 5 minutes. Lower the heat and add celery, onion and parsley. Cover the pot and continue cooking for 1 hour, stirring occasionally. Then add 1 dl of oil, a pinch of coarse salt and the parmesan crusts and cook another 50 minutes: the vegetables must be discarded; mash the larger ones with a fork to make the soup creamy. Add the chopped pasta and cook it.

3 Prepare the pesto. Clean and wash the basil. Remove the garlic from the peel and central core and blend it with the washed and dried basil, the Parmesan, the pecorino cheese, a pinch of salt and 5 tablespoons of oil. After the minestrone rests for 30 minutes off the heat, cut the parmesan crusts into chunks and put them back in the minestrone together with the pesto. Mix and serve lukewarm or cold to taste.