Clear Vegetable Soup

Ingredients

• 8 tomatoes
• 4 shallots
• 300 g princess beans
• 8 potatoes
• 7 tbsp olive oil
• 1.5 l vegetable broth
• 1 tsp ground cumin
• 2 tsp pine nuts
• 1 garlic
• 40 g arugula
• 40 g Parmesan
• Pepper
• Salt
• 1 tsp lemon zest

Instructions

1. 1.

   Briefly blanch tomatoes, cool, peel, and cut into wedges.

2. 2.

   Peel shallots and finely chop them. Trim and wash the beans, halve according to size. Peel potatoes and quarter or eighth them.

3. 3.

   Heat 1 tbsp olive oil in a large pot, sauté shallots until translucent, then add vegetables except tomatoes, stirring for 5 minutes. Add vegetable broth, season with cumin, cover and simmer gently for 20–30 minutes.

4. 4.

   Meanwhile, toast pine nuts slowly in a dry pan until golden brown. Peel garlic. Wash arugula, rinse, and spin dry.

5. 5.

   Blend pine nuts, garlic, and arugula with an immersion blender, gradually adding the remaining oil. Grate parmesan and mix into the pesto along with pepper, salt, and lemon zest.

6. 6.

   Add tomatoes to the soup, taste, and serve with the pesto on top.