Pistou Vegetable Soup

Ingredients

• 1 courgette, diced
• 50 g (2 oz) potato, diced
• 50 g (2 oz) onion, chopped \ 1 carrot, diced
• 230 g (8 oz) can chopped tomatoes
• salt and pepper to taste
• 12 liters (2 pints) boiling water (approximately)
• 50 g (2 oz) French beans, cut into 1 cm (½ inch) lengths
• 50 g (2 oz) frozen petit pois
• 50 g (2 oz) small pasta shapes
• 4 – 6 tablespoons red pesto
• freshly grated Parmesan cheese to serve

Procedures

1. Place the courgette, potato, onion, carrot and tomatoes in a large pan.
2. Add seasoning and enough boiling water to cover generously.
3. Simmer for 20 minutes.
4. Add the French beans, petit pois and pasta.
5. Cook for 10 minutes until the pasta is tender.
6. Check the seasoning.
7. Transfer the soup to individual soup plates, adding a tablespoon of pesto to each.
8. Serve with grated Parmesan cheese.