Ingredients (for 6 people): 3 tomatoes, 1 potato, 100 g (3 to 4 ounces) dried haricot (white) beans, 2 carrots, 1 turnip, 1 leek, 1 celery heart, 1 zucchini, 1 thinly sliced onion, 1 cup of short , macaroni or pasta shells, salt and pepper, 4 TBS of Carli Extra Virgin Olive Oil, 1 jar of Carli Pesto
Soak the haricot beans the day before or use canned beans. Peel all the vegetables and dice. Brown the onions in the oil, then the vegetables and cover with water. Add seasoning, bring to the boil and allow to cook over a gentle heat for 50 minutes. Add the pasta and allow to cook again for 10 minutes. Serve this soup with Carli Pesto
and grated parmesan. You can vary the vegetables depending on what is in season or your personal preference.