6 to 8
All regions of Italy have their own versions of this classic mixed-vegetable soup, depending on what ingredients are available locally and seasonally. In Lombardia, it is typically made with pork, cabbage, vegetables, and perhaps rice. In the Italian Alps, it is sometimes made with chestnuts; in Toscana, it often contains locally grown cavolo nero, or black leaf kale.
This Ligurian version is finished with Pesto Genovese, the region’s