Summer minestrone

Heat 1 tbsp oil in a pan and fry the onion for 3 min. Cut the potatoes into cubes and add to the onion together with the winter carrots, celery and green beans. Bake 3 minutes. Add 1.5 liters of water and cook for about 10 minutes. Remove half of the vegetables from the pan and mash them in the food processor or with the hand blender. Add half of the giant beans and mash them. Scoop the vegetable puree back into the pan. Season with salt and pepper.

Cut the tomatoes crosswise at the bottom. Immerse them for approx. 20 sec. in boiling water. Take them out and let cool. Peel off the sheet. Cut them into parts and remove the seed lists. Cut the flesh into pieces. Add to the soup together with the rest of the giant beans and heat for another 2 minutes.

Puree the basil with the rest of the oil. Season with salt and pepper. Spoon the soup into 8 deep plates. Drizzle at the table with the basil oil. Tasty with grissini (breadsticks).