Minestrone

For the minestrone, peel the carrots, potatoes, onions, celery and garlic, cut them into cubes of about 2 centimeters and sauté them in olive oil in a large soup pot. Pour in the soup and simmer on low heat for half an hour.

Now add the fresh and shelled broad beans, finely chopped cabbage, diced zucchini and blanched runner beans and peas, as well as the peeled, seeded and diced tomatoes. Chop the herbs and add them as well.

Cook the vegetables gently for another ten minutes. Before serving, stir the pesto into the soup and season the minestrone with cheese, salt and pepper.

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