Ingredients:

• 25gms – Carrots, diced
• 25gms – Zucchini, diced
• 25gms – French beans, diced
• 25gms – Sweet peppers, diced
• 10gms – Celery, diced
• 10gms – Leeks, diced
• 10gms – Potato, peeled and diced
• 10gms – onion, diced
• 20gms – tomato, blanched, peeled and chopped
• 5gms – garlic, peeled and minced
• 1 Bay Leaf
• 100 Ml Veg stock or stock cubes
• 20 Ml Tomato puree
• 20gms – White beans or blanched Pasta
• 8gms – salt
• 15 Ml Olive oil
• 5gms – Black Pepper, crushed
• 10gms – Basil leaf, chopped
• 10gms – Pesto, readymade

Method:

1. In a heavy bottom pot, pour in the olive oil and add the bay leaf when the oil is hot.
2. Add the onions, garlic, celery and leeks and saute till soft and translucent.
3. Add the chopped tomatoes, tomato puree and cook well till all the water has evaporated.
4. Add the diced carrots and potatoes to the pot next and saute for 2-3 mins.
5. Add the French beans and the zucchini and peppers finally and cook for another couple of minutes.
6. Pour in the vegetable stock and add seasoning.
7. Bring to a boil and reduce to a simmer. Remove scum, if any and continue to simmer for approximately 12-15 mins or until the vegetables have cooked.
8. Add the basil leaves.
9. Add the boiled white beans/blanched pasta, check seasoning and remove from the heat.
10. Serve piping hot with pesto, grated parmesan and crusty bread.

Recipe courtesy of Chef Willi