|Courgettes||8 Ounce (250 Grams)|
|Leeks||4 Ounce (125 Grams)|
|Tomatoes||1 Pound, skinned (500 Grams)|
|Carrots||6 Ounce (175 Grams)|
|Onions||1 Pound (500 Grams)|
|Runner beans||8 Ounce (250 Grams)|
|French beans||8 Ounce (250 Grams)|
|Shelled broad beans||8 Ounce (250 Grams)|
|Fonds blanc de veau/Chicken stock||2 Pint (1.2 Liter)|
|Short cut macaroni||4 Ounce (125 Grams)|
|Olive oil||4 Tablespoon|
|Grated parmesan cheese||2 Ounce (For Serving, 50 Grams)|
|Garlic||4 Clove (20 gm)|
Chop the courgettes, leeks, tomatoes, carrots and onions and place in a large pan, with the remaining vegetables.
Add the fonds blanc de veau or chicken stock, and season to taste with salt and pepper.
Bring to the boil, cover and simmer for 15 minutes.
Add the macaroni and cook for 10 to 12 minutes.
Meanwhile, make the pesto.
Put the garlic and basil in a mortar and pound to a paste.
Add the oil, drop by drop.
Remove the soup from the heat and slowly stir in the pesto.
Ladle into a tureen or individual bowls, sprinkle with Parmesan cheese and serve immediately.