Vegetable Noodle Soup with Pesto

Ingredients

• 1 bundle basil
• 1 clove garlic
• 1 tbsp roasted pine nuts
• 100 ml olive oil
• Salt
• Pepper (freshly ground)
• a splash lemon juice
• 300 g Savoy Cabbage
• 1 Zucchini
• 2 carrots
• 1 tbsp Olive Oil
• 1 l vegetable broth
• 150 g ditalini pasta
• 400 g white beans (1 can)

Instructions

1. 1.

   For the pesto, wash and dry the basil, then remove the leaves. Peel the garlic, roughly chop it, and blend with the basil, pine nuts, and olive oil in a blender until smooth. If the pesto is too thick, add more olive oil. Stir in Parmesan and season with salt, pepper, and a splash of lemon juice. Clean and slice the savoy cabbage into strips.

2. 2.

   Wash the zucchini, peel the carrots, and cut both into slices. Sauté the vegetables in hot olive oil while stirring. Season with salt and pepper, pour in the broth, bring to a boil, then simmer for about 15 minutes. Add the pasta and cook until al dente. Drain the white beans, rinse them, add to the soup, and heat through. Season with salt and pepper, serve in bowls, and offer pesto on the side if desired.