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Provencal Vegetable Soup

Provencal Vegetable Soup

Serves: 4

2 Tbsp olive oil
2 medium carrots, diced
2 large potatoes, diced
1/2 butternut pumpkin, diced
2 large zucchinis, diced
1-2 leeks, diced
freshly ground salt and pepper
2 litres chicken (or vegetable) stock
1 1/2 cups penne
2-3 cans chopped tomatoes, drained a little
1/4 Savoy cabbage, cores & ribs removed & finely sliced
12-18 green beans, topped & tailed & halved
1 can cannelini beans, rinsed & drained well
freshly grated parmesan

# Heat oil in a large pot and gently sauté carrots, potatoes, pumpkin, zucchinis, leeks and seasonings for about 10 minutes, regularly stirring.
# Add stock, bring to the boil and rapidly simmer for 20 minutes.
# Then add penne, tomatoes, cabbage, 2 heaped tsp pesto and beans. Mix well and rapidly simmer for 8-10 minutes, until pasta is cooked.
# Add cannelini beans, mix well and cook to heat through. Taste for seasoning.
# Serve with a dollop of pesto and a sprinkling of parmesan on top.

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