Ingredients

• 1 tablespoon olive oil
• 1/2 clove garlic
• 1/2 onion
• 1/2 stalk of celery
• 1/2 young carrot
• 80 g young potatoes
• 1 liter vegetable broth
• 1 large ripe tomato
• 100 g fresh fava beans
• 1/2 bunch basil
• 100 g zucchini
• 100 g green beans
• 25 g fine pasta, such as spaghetti or fettuccine
• extra virgin olive oil

Pistou (pesto):

• 1/2 bunch basil
• 1/2 clove garlic
• 1 teaspoon pine nuts
• 25 ml extra virgin olive oil
• 25 g grated Parmesan

Preparation

1. In a pot over medium heat on a tablespoon of oil cook the minced garlic and finely diced onion until translucent. Add chopped celery, peeled carrot cut into slices and sauté for about 5 minutes, stirring occasionally.
2. Add peeled potatoes cut into cubes, broth and tomato (peeled, cut into cubes, without seeds), season to taste with salt and pepper. Cut fava beans with a sharp knife and peel off the skin, add to the soup. Bring to a boil, reduce heat, cook covered over low heat for about 10-15 minutes until potatoes are almost tender. At the end add whole basil sprigs from half the bunch.
3. Prepare the pistou sauce (pesto). Blend with a blender into smooth sauce basil leaves from half the bunch together with garlic, pine nuts and salt. Add oil and blend again, mix with Parmesan.
4. To the soup add green beans cut into pieces and zucchini cut into slices. Cook over low heat until vegetables are tender, for about 8-10 minutes, adding pasta at the end. Season with salt and pepper if needed. Remove basil, pour soup into bowls, add a spoonful of pistou sauce to each, optionally drizzle with olive oil.