The soup of the market-calendar kitchen
Minestrone was never a fixed recipe – it is the soup of the market: young vegetables, leftovers from the day before, beans, pasta, whatever the season offered. It is thus a tribute to availability and ingenuity.
In Liguria, minestrone is refined with a spoonful of pesto – an example of how regional history grafts its own specialties onto the dish. The same name, a completely different soup, depending on the town you sit in.