Ingredients (6 servings):
240g cooked white beans
100g green beans
2 branches celery
240g potatoes
2 Carrots
2 turnips
2 zucchini
2 tomatoes
1 garlic clove
1 tsp basil
4 cc oil, olive
1 pinch of Pepper
Parmesan
cheese
Preparation:
Peel, wash and cut the vegetables into small cubes.
Put them in a big pot, add water, salt and pepper and cook for 30 minutes.
Add the white beans at the end of the cooking.
Finely chop the basil and garlic, mix with the oil and Parmesan cheese.
Pour the soup in bowls and add the pesto before eating.