Prep
15 minCook
50 minLevel
EasyRating
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Loading...| 3 tablespoons olive oil 1 onion, chopped | |
| 2 carrots, chopped 2 potatoes, diced | |
| 140 g/4 3/4 oz bottled pesto | |
| 100 g/3 1/2 oz French beans, trimmed | |
| 185 g/6 1/2 oz farfalline pasta | |
| 25 g/1 oz Parmesan cheese, freshly grated salt |
| 1. | Heat the olive oil in a saucepan, add the onion, carrots and potatoes and cook over a low heat, stirring occasionally, for 5 minutes. |
| 2. | Add 1.5 litres/2/ pints water, bring to the boil and simmer for 20 minutes. Add the pesto and beans and cook for 10 minutes until tender. |
| 3. | Add the pasta and cook until al dente. Remove the pan from the heat and sprinkle the soup with the Parmesan, stir well and leave to stand for a few minutes before ladling into a soup tureen and serving. |
| 4. | This is a fresh aromatic soup. Salt is not required because the pesto gives it a strong flavour, but you can season to taste if you like. If you wish to use fresh pesto, see page 82. |
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