Vegetable soup with pesto

04378 VEGETABLE SOUP with PESTO INGREDIENTS 4 PERSONS 200 g of fresh beans 2 potatoes, 2 tomatoes, 2 leeks, Zucchini, 2 1 onion, 1 rib of celery, 100 g of Borage, 1 eggplant, 1/4 cappoccio cabbage, lemon, 1 tablespoon of pesto alla genovese, extra virgin olive oil, grated Parmesan cheese, salt.

Preparation and cooking time: 2 hours and 45 minute Fix: minimal PROCEEDINGS Shelled beans and rinse quickly passing them in cold running water.

Peel the potatoes and put them in water acidulated with lemon juice so that they don't turn black.

Peel Zucchini, eggplant, cabbage, leeks and celery.

Peel the onion.

Wash the vegetables, including tomatoes, and cut them rather coarsely.

Place over heat a saucepan with about 2 l of water: when will lift the boil, add salt and add the beans, Cook for about 15 minutes, then add the other vegetables.

Season preparation with 4 tablespoons of olive oil, stir well and simmer for about 2 hours.

At the end of cooking, when the broth is quite thick and the vegetables are well cooked, add salt and, for a moment before removing the soup from the heat, add the pesto, stirring carefully.

Spread the vegetable soup dishes, season it with a little olive oil estravergine raw and grated Parmesan cheese and serve.