1oz. dried porcini mushrooms

1/4 lb. Swiss chard, stems removed

1/4 lb. spinach, stems removed

Salt

2 small zucchini, diced

2 medium white potatoes, peeled and diced

2 Japanese eggplants, peeled and diced

2 tbsp. extra-virgin olive oil

2 cups pasta

2 cups cooked white beans

2 tbsp. pesto (see recipe below)

Freshly ground black pepper  

Soak porcini in 2 cups warm water until soft, about 20 minutes. Remove porcini, rinse, chop and set aside. Pour porcini water through a coffee filter and reserve. Chop chard and spinach leaves. Bring porcini water and 6 cups salted water to a boil in a large pot. Add porcini, chard, spinach, zucchini, potatoes, eggplant and oil. Reduce heat to low and simmer, uncovered, for 1 hour. Add pasta to soup. Cook pasta for about 10 minutes, add beans and cook 5 minutes longer. Stir in pesto and season with salt and pepper. Serve hot or, in the Genovese tradition, at room temperature. Sprinkle with parmigiano-reggiano, if you like.

Pesto

2 tightly packed cups stemless fresh basil leaves

2 tbsp. pine nuts

2 cloves garlic, peeled and chopped Coarse salt

1/2 cup mild extra-virgin olive oil

1/2 cup grated parmigiano-reggiano

Crush basil, pine nuts, garlic and a large pinch of salt into a fine paste with mortar and pestle. Drizzle in oil, stirring constantly, then stir in parmigiano-reggiano. Put plastic wrap directly on surface of pesto, then set aside. If using a food processor, put pine nuts, garlic and salt into the bowl of the food processor fitted with a metal blade and blend to a paste. Add basil, drizzle in oil and process until smooth. Transfer to a bowl and stir in parmigiano-reggiano.