|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.
Serving size: Complete recipe
Calories 2268 Calories from Fat 787
% Daily Value*
Total Fat 89 g137.4%
Saturated Fat 19.2 g96.2%
Trans Fat 0 g
Cholesterol 49.9 mg16.6%
Sodium 3211.8 mg133.8%
Total Carbohydrates 291 g96.9%
Dietary Fiber 52.8 g211.2%
Sugars 62.3 g
Protein 117 g233.5%
Vitamin A 1608.8% Vitamin C 535.3%
Calcium 256.2% Iron 228.8%
*Based on a 2000 Calorie diet