Ingredients

• 4 tablespoons olive oil
• 3 medium potatoes
• 2 large peeled tomatoes
• 18oz - 500g baby green beans
• 1 x 14oz - 400g can of cannellini beans (drained)
• 1 x 14oz - 400g can of borlotti beans (drained)
• 7oz - 200g small macaroni or pasta shells
• 1 cup - 60g Grated Parmesan cheese (optional)
• 2.2 quarts - 2 litres of water

• PISTOU SAUCE

• 4 cloves of garlic
• 1.5 oz - 45g Basil leaves - Approx 10 sprigs of fresh basil (1 bunch)
• 4 tbsp olive oil

How to peel tomatoes, click here

Steps

• Step 1

  Snap off tails and tip any dry ends of each bean. Cut up the green beans in small dice.
  Peel and dice the potatoes
  Peel and dice the tomatoes (see my how to peel a tomato video if unsure)

• Step 2

  Add cut vegetables to a soup pot, cover with water, season with salt and pepper and leave to gently simmer for 30 minutes. (hint: make the pesto while the soup is cooking)

• Step 3

  For the pesto, in a mortar and pestle of small food processor, add the basil leaves with a little salt, peeled garlic cloves and crush into a paste. Mix in 4 tbsp of olive oil and mix into a paste.

• Step 4

  To the soup, add the cooked (drained) cannellini beans and the borlotti beans. Add the dry pasta. Cook until pasta is al dente. Approx. 10-15 minutes. Check for seasoning, add more salt if required.

• Step 5

  Turn off the heat, and mix in the soup, all the pesto.

• Step 6

  Serve with some grated cheese directly in the centre of the plate. You can also drizzle a little olive oil and plucked small basil leaves.

Little Tips

If consuming the soup over a few days or freezing portions, cook the pasta al dente separately and add it to your bowl just before serving.

This is a very hearty soup, that's how it's suppose to be, if you want more liquid, add extra at the start. Maybe 25% more water.