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    "headline": "Rachel Roddy's summer minestrone with pesto recipe",
    "dek": "Rachel Roddy presents a summer minestrone with pesto recipe and advises refrigerating leftovers in heat.",
    "prose": "Rachel Roddy's summer minestrone with pesto recipe serves six people and includes courgettes, green beans, potatoes, white beans, tomatoes, onion, celery, parsley, and a pesto made from garlic, pine nuts or almonds, herbs, olive oil and grated cheese. [^1]\n\nThe author bought unpeeled thick beans in late spring because they were very cheap. [^2]\n\nThe author decided to dry the beans for summer storage. [^3]\n\nThe author found dried beans stored under kitchen furniture and under the refrigerator. [^4]\n\nIn her minestrone method, Roddy specifies simmering the vegetable base with 1.5 liters of water and a Parmesan rind for roughly 30 minutes, then adding the drained white beans about 10 minutes before the soup is done. [^5]\n\nRoddy advises that if minestrone is prepared in advance, resting for hours improves flavor and texture, but in hot weather, any rest longer than an hour should take place in a cool spot or fridge to avoid spoilage, followed by gentle reheating. [^6]\n\nThe author buys thick beans once a week to check their condition. [^7]\n\nRachel Roddy's minestrone recipe draws inspiration from three recipes in Laura Ragoni's book Profumi e Sapori di Liguria. [^8]",
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