- 1 ounce dried porcini mushrooms
- 1 onion, minced
- 1 clove garlic, minced
- 1 leek, trimmed
- 2 celery stems, chopped
- 2 carrots, peeled and chopped
- 4 tablespoons Extra Virgin Olive Oil, plus more for finishing
- 3 zucchini, chopped
- 3 fresh or canned tomatoes, chopped
- 2 potatoes, peeled and chopped
- 1 eggplant, chopped
- 1 small savoy cabbage, chopped
- 1/2 pound fresh green beans, trimmed
- Salt and pepper
- 1 (15-ounce) can Cannellini or Borlotti Beans
- 6 ounces dry Rigati or Orzo
- 4 tablespoons Pesto Basil
- Freshly grated Parmigiano Reggiano, if desired
Soak the porcini mushrooms in lukewarm water to reconstitute.
In a large pot, sauté the onion, garlic, leek, celery and carrots in olive oil at medium heat for 5 minutes, stirring to cook evenly. Season with salt and pepper, then add the rest of the vegetables. Add enough water to cover all vegetables in the pot, plus 1 inch.
Raise the heat to medium-high to bring the mixture to a boil. Once boiling, reduce the heat to a simmer on low flame for 30 minutes. Add the canned beans and the soaked porcini with their water. Let the soup cook for another 20 to 30 minutes for desired consistency. Add pasta and cook for al dente texture. Season with salt, pepper and a few tablespoons of extra virgin olive oil.
Serve in deep bowls with a teaspoon of pesto and sprinkle with Parmigiano Reggiano.