For the soup
200g smoked bacon, diced
1 3/4 cups green beans cut into pieces (200g)
2 cups potatoes cut into pieces (300g)
2 cups zucchini cut into pieces (300g)
1 3/4 cups garlic scapes, chopped (200g)
5 carrots cut into cubes (450g)
1 medium onion, diced
3/4 cup cooked bean paste (150g)
3/4 cup white beans, rinsed and drained (150g)
100g elbow macaroni
For the pesto
6 cloves garlic, minced
1 tablespoon chopped fresh parsley
500g ripe tomatoes, seeded and chopped
4 tablespoons olive oil
Salt and black pepper to taste
To serve
150g grated cheddar cheese, coarsely ground
1 cup grated Parmesan cheese
For the soup
200g smoked bacon, diced
1 3/4 cups green beans cut into pieces (200g)
2 cups potatoes cut into pieces (300g)
2 cups zucchini cut into pieces (300g)
1 3/4 cups garlic scapes, chopped (200g)
5 carrots cut into cubes (450g)
1 medium onion, diced
3/4 cup cooked bean paste (150g)
3/4 cup white beans, rinsed and drained (150g)
100g elbow macaroni
For the pesto
6 cloves garlic, minced
1 tablespoon chopped fresh parsley
500g ripe tomatoes, seeded and chopped
4 tablespoons olive oil
Salt and black pepper to taste
To serve
150g grated cheddar cheese, coarsely ground
1 cup grated Parmesan cheese
In a large pot, combine 4 liters of water and the smoked bacon
Bring to a boil
Remove any foam that forms and season
Add the vegetables, onion, two types of beans, and cook slowly for 2 hours and 30 minutes
Add the pasta and cook for an additional 15 minutes. Reserve
Prepare the pesto: in a blender or food processor, combine the garlic, parsley, potatoes, and tomatoes
Blend until smooth
Add the olive oil, salt, and black pepper
Blend until combined
Combine the hot soup with the pesto
Stir well, cover, and let sit for 15 minutes before serving
To serve, sprinkle a little grated cheddar and Parmesan cheese on top
Serve warm or chilled
Serves 12 portions
Approximately 252 calories per serving.
