English name for this recipe is Genoese Vegetable Soup

1 1/3	cups	Haricot white beans, fresh or dried
6-7	pints	Water
		Salt
1		Onion, thinly sliced
2	stalks	Celery, diced
1		Carrot, sliced
1/2	cup	Olive oil
3		Zucchini, sliced
3		Potatoes, peeled & chopped
4	large	Tomatoes, peeled and chopped
	small bunch	Borage, finely chopped
1/2	lb	maccheroncini rigati, broken into short lengths
5	tsp	Pesto alla Genovese
4	Tbsp	Pecorino Sardo cheese, grated

• First of all you will need to make the Pesto alla Genovese. Put 2 cloves garlic, 4 small bunches of fresh basil leaves, a pinch of coarse salt, and a tablespoon of toasted pine nuts, in a mortar. Pound to a paste. Continue pounding, gradually adding 3-4 tablespoons each of Parmesan and Pecorino cheese. When paste is smooth, stir in a cup of Olive oil.
• Soak beans overnight.
• Put beans into a large pan with the water, salt, onion, celery, carrot, and 5 Tablespoons oil. Bring to the boil, lower the heat and simmer for 1 hour. Add the zucchini, potatoes, tomatoes, and borage. Continue cooking for another 30 minutes. Add the maccheroncini, and as soon as they are tender, stir in the pesto, the remaining oil and the cheese.
• SERVES 6-8.