Various vegetables in season
(cauliflower florets, broccoli florets, potatoes,
aubergines, marrows, peas, runner beans
and dried beans)
Vegetable stock
Pasta or rice
Pesto
2 tbsp extra virgin olive oil
Salt and freshly ground pepper

Soak the beans overnight in cold water. The following day, drain the beans, put back in the pan, cover with water and bring to boil and cook until tender.

Drain. In the same pot add the seasonal vegetables, all diced up, the beans, 2 or 3 tbsp extra virgin olive oil, salt and pepper and allow to cook on a low heat for about 45 minutes.

Add the rice or pasta and some more vegetable stock if necessary and cook until the rice or pasta is al dente. Remove from the heat. Add the pesto which has been diluted in a little bit of soup broth and stir well.

Add extra grated parmesan cheese and serve warm.