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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