Summery minestrone soup

Cook pasta al dente. Repack the pasta in colander, rinse under cold running water and let it drain. Peel onion and cut into thin rings. Garlic peel and finely chop. Cut stalks of haricot verts. Cut string beans diagonally in diamonds. Slice the celery thinly and cut it into diamonds. Clean the fennel bulb and cut it into thin parts. Finely chop the green leaves and keep them separate.

Warm oil in a generous pan, gently fry garlic and onion for 2 minutes. Cool the bouillon tablets above and add 1.5 liters of water. Broth to the boil. Put all the vegetables in the pan and cook for about 7 minutes until the vegetables are al dente. Paste pasta and fennel greens through soup and boil for another 3 minutes. Cut sides of roll and cut bread into 4 slices. Slices in toast roasted golden brown and spread with 1 tablespoon of pesto. Getting basil stalks, tearing large leaves into pieces. Soup in four deep plates, put 1 pesto bread in each plate, garnish with leaves of basil. Serve cheese separately.