Bean, Pasta and Basil Soup

01Method

1. 1

   Drain the tomatoes in a colander, reserving the liquid for later use.

2. 2

   Heat the oil in a large pot and sauté the sliced onion until soft. Pour in the stock, reduce heat, cover the pot and simmer gently for 5 minutes.

3. 3

   Stir in the chopped green beans, zucchini and the reserved tomato liquid. Season with salt and pepper, then simmer gently for 30 minutes.

4. 4

   Add the pasta and white beans to the pot, continuing to cook gently for another 10 minutes. Mix the tomatoes with the pesto and stir into the soup. Bring back to a boil and serve immediately, garnished with fresh basil leaves.