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Ingredients for 4 servings
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200 grams of beans
100 grams of green beans
2 potatoes
2 carrots
150 grams of peas
a few leaves of chard
1 small onion
1 glove of garlic
1 stalk of celery
2 tomatoes
4 zucchinis
4 tablespoons of oil
2 tablespoons of Parmesan cheese
1 tablespoon of pesto
150 grams of broken spaghetti
salt.
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Instructions
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Bring two litres of salted water to boil in a large pot.
As soon as it begins to boil, add the shelled beans, the peeled, drained tomatoes, one whole potato and the other chopped vegetables.
Add the oil and simmer for about two hours.
Remove the whole potato, mash it and stir back into the soup to make the liquid thicker.
Add the pasta and when almost cooked, mix in the pesto which should first be diluted with a little of the broth.
Stir well and serve in bowls with Parmesan or other sharper cheese.
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