Vegetarian lenteminestrone

Name: vegetarian lenteminestrone
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 el traditional olive oil; 800 g fine soup vegetable; 140 g tomato paste in tin; 2 mushroom broth tablet; 400 g organic tomato cubes in tin; 100 g minifusili; 420 g white beans in canned tomato sauce; 4 el chilled pesto

Go stuffed soup with soup vegetables, tomato puree, tomato cubes, fusilli, white beans and pesto spread.

Ingredients

2 el traditional olive oil
800 g fine soup vegetable
140 g tomato paste in tin
2 mushroom broth tablet

400 g organic tomato cubes in tin
100 g minifusili
420 g white beans in canned tomato sauce
4 el chilled pesto

Directions

Heat the oil in a large soup pot and stir-fry the soup vegetables for 5 minutes on medium heat. Add the tomato puree and cook for 2 minutes.
Add 1½ liters of water, the bouillon tablets, tomato cubes and minifusilli and bring to the boil.
After 5 minutes, cook the white beans in tomato sauce and warm for another 5 minutes.
Spoon the soup into the bowls or deep plates and spread the pesto over it.