Mireille Deyglun’s French Pesto Soup | RICARDO

Ingredients

• 1 leek, thinly sliced
• 1 onion, thinly sliced
• 2 tablespoons (30 ml) olive oil
• 2 cups (500 ml) Savoy cabbage, thinly sliced
• 1 cup (250 ml) celery, thinly sliced
• 1 cup (250 ml) carrots, diced
• 1 cup (250 ml) white turnip, diced
• 1 cup (250 ml) green beans cut into 1/4-inch (1-cm) pieces
• 1 potato, peeled and cut into 4 pieces
• 1 potato, peeled and diced
• 1/4 lb (115 g) meaty salt pork, whole or cut into small pieces (rind removed)
• 10 cups (2.5 litres) water (approximately)
• 1 cup (250 ml) diced canned tomatoes
• 1 cup (250 ml) fresh peeled white beans (Roman
• 1 cup (250 ml) fresh shelled and peeled fava beans (see note)
• 1 cup (250 ml) fresh peas, shelled
• 1 cup (250 ml) zucchini, diced
• Salt and pepper
• 6 cloves garlic, peeled
• 1/2 cup (125 ml) lightly packed fresh basil
• 3 tablespoons (45 ml) olive oil
• 2 cups (500 ml) grated Parmigiano-Reggiano cheese