Vegetable Soup with White Beans

Ingredients

• 150 g thick dried white beans
• 1 onion
• 5 tbsp olive oil
• 1 l vegetable broth
• 100 g Celery Root
• 100 g firm potatoes
• 100 g green beans
• 1 Zucchini
• 1 red bell pepper
• 150 g whole grain soup pasta (tube-shaped)
• Salt
• Pepper
• 0.5 bunch Basil
• 2 Garlic cloves
• 30 g Pecorino cheese

Instructions

1. 1.

   Soak the thick beans overnight in plenty of cold water.

2. 2.

   Peel and finely dice the onion. Sauté in hot 2 tbsp oil until translucent, then add broth. Drain soaked beans and simmer lightly in the broth for about 20 minutes.

3. 3.

   Meanwhile wash, peel, and cube celery root and potatoes to ~1 cm pieces. Trim green beans, wash, and cut diagonally into small pieces. Add all to soup and simmer another 10 minutes. In the meantime, clean, wash, and dice zucchini. Wash bell pepper, halve, remove seeds and skin, then dice. Combine both with pasta in the minestrone and cook for about 10 minutes.

4. 4.

   For the pesto, wash, dry, and shake basil; pluck leaves, setting a few aside. Peel garlic. Roughly cube Pecorino. Blend basil, garlic, and cheese finely while slowly adding oil until a creamy paste forms. Season with salt and pepper.

5. 5.

   Serve soup in bowls, spoon a dollop of pesto over each, garnish with basil, and serve.