A bean recipe for every taste:
Clean vegetables and potatoes, peel, cut. Peel onions, cut into cubes. In a large saucepan, heat the oil, sauté onions until translucent. Add vegetables and sauté for 2 minutes, turning.
Pour in clear soup, add drained beans. Cover and cook at low temperature for about 40 minutes.
Blanch tomatoes, peel, cut off and add to soup in the last 10 min.
Pesto: chop basil leaves coarsely. Peel and cut garlic clove, crumble Parmesan cheese. Blend everything with salt, olive oil, pine nuts and pepper in a hand blender and serve separately with the soup.
As a drink: moderate red wine.
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