Vegetables soup with pesto	(4 servings)

• 1 diced celery
• 1 carrot
• courgettes
• 200g tomatoes
• 2 potatoes
• 1 tablespoon minced parsley
• ½ clove of garlic
• ½ onion
• ½ cabbage
• 1 small branch of sage
• some basil leaves
• 120g borlotti beans
• 150g peas
• 150g small pasta
• 4 tablespoon extra virgin olive oil
• 4 tablespoon pesto, salt

Preparation method

• Mince onion and garlic, stir in with parsley and sage and in a pan let them fry with a tablespoon extra virgin olive oil for 3 minutes. Add basil, beans, peas, celery, sliced cabbage, diced courgettes, peeled and diced tomatoes and potatoes. Brown on a medium flame for 2 minutes, pour 8 ladles of water and cook for 20 minutes.
• Meanwhile, cook the pasta in salt water and drain still slightly firm. Remove the potatoes and blend with half soup. In a pan mix the two soups and when it boils add the pasta.
• Remove from heat, add the pesto and remaining oil. Serve warm.