Vegetable Soup with Pistou

A great pasta dish for any occasion:

Clean and rinse all the vegetables, cut the bean pods into chunks, carrots and zucchini into not too narrow slices. Divide the leek into narrow rings, the pumpkin into finger-thick cubes. Peel the tomatoes and cut them into eighths. Heat olive oil in a large saucepan, pour in vegetables and sauté for 10 minutes, stirring. Add salt, then add bean seeds (alternatively, can beans) and bring to a boil, covered with water. After 20 to 25 min. add noodles and cook until done.

While the soup is simmering gently, prepare the pistou, which, like pesto, is made of salt, basil, hard cheese and garlic, but without pine nuts. Season the finished soup with salt and pepper from the mill, the pistou is served separately. It goes well with a flatbread or the famous baguette.

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