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45 ml/3 tbsp olive oil
1 onion, chopped
1 leek, thinly sliced
2 celery sticks, thinly sliced
2 carrots, chopped
1 courgette (zucchini), thinly sliced
2 tomatoes, skinned and roughly chopped
2 potatoes, peeled and diced
2.5 liters/2 pts/10 cups Vegetable Stock
75 g/3 oz macaroni
200 g/7 oz/1 small can of cannelloni beans, drained
15-30 ml/1-2 tbsp Pesto Sauce (bought)
Salt and freshly ground black pepper
25 g/1 oz/0.25 cup Parmesan cheese, freshly grated
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Method :
Heat the oil in a large saucepan and fry (saute) the onion, leek, celery
and carrots until soft but not brown. Add the courgette, tomatoes,
potatoes and stock, bring to the boil, then simmer for 10 minutes. Add the
macaroni and simmer for 5 minutes. Add the cannelloni beans and continue
to simmer for about 10 minutes until all the vegetables are tender. Stir
in the pesto sauce to taste and season with salt and pepper. Serve
sprinkled with the Parmesan. |