- zucchini - 2-3 pieces
- carrots - 2-3 pieces
- potato - 2-3 pieces
- tomato - 3 pieces
- green peas - 100 Grams
- boiled white beans - 200 Grams
- string beans - 200 Grams
- pasta (horns) - 100 Grams
- olive oil - 70 Grams
- basil - 50 grams
- garlic - 3 teeth
- salt - 3 Pinch
In a large saucepan pour water, put on a slow fire. Vegetables peeled, cut into cubes. When the water starts boiling vegetables in the following order: potatoes, carrots, zucchini (zucchini should not boil). Cover and cook over low heat. Add in the soup cut into 2-3 parts of green bean pods, green peas, avren beans. Prepare pesto sauce for soup. Peel the tomatoes and chop the garlic. Beat tomatoes, garlic and basil in a blender until puree. Continue to whip slowly introduce olive oil. In the soup, add the sauce, fill the horns, salt well. Boil another 5 minutes. Serve on the table, sprinkle with Parmesan cheese.
Servings: 8