Minestrone

	Peel the onion, carrot, and celery, and finely chop them. Peel the zucchini, trim the ends, and cut into small cubes. Rinse the beans, trim the ends, and cut into pieces about 1-1.5 cm long.
	Slice the bacon into thin strips. Heat the butter in a pan and fry the bacon until golden. Add the onion and sauté for 4 minutes, stirring until golden brown. Then add the carrot and celery, mix well, and continue to sauté. After 5 minutes, add the zucchini and beans, stir, and cook for another 4 minutes.
	Pour boiling water over the tomatoes, peel them, cut them into quarters, and remove the seeds with a teaspoon. Finely chop the flesh of the tomatoes. Transfer to the pan with the bacon and vegetables and pour in the wine. Mix well, bring to a boil, and simmer over low heat without a lid for 20 minutes.
	Rinse the potatoes, peel, and cut into cubes. Pour 2 liters of water into a pot, place it on the stove, add salt, and bring to a boil. Once boiling, add the potatoes and short pasta, and cook until half-done, about 5-6 minutes.
	Transfer the vegetable mixture from the pan to the pot with the potatoes and pasta. Add salt to taste. Stir and keep over low heat.
	Drain the canned beans in a sieve and add them to the minestrone. Cook for another 10 minutes.
	In the last few minutes of cooking, drizzle in the olive oil in a thin stream. Stir, cover with a lid, and remove from heat.
	Using a blender, blend the mixture until smooth. Then drizzle in olive oil, add cheese, and whip the sauce for half a minute. Transfer the pesto to a sauceboat, and if necessary, add a little salt. Serve with the hot soup.