½ garlic clove
500 g vegetables (carrot, zucchini, celery)
1 l vegetable or beef broth
50 g small pasta
200 g canned beans
2 tbsp green pesto
Grana Padano, ground
Cut the garlic and onion. Heat in a large pot some olive oil and gently fry garlic with onion for a few minutes. Add the small cubed vegetables and fry briefly. Add the broth, boil and then simmer for about 10 minutes.
Add the noodles and cook for 5-6 minutes until they are cooked. Wash the beans with cold water, drain and put into the soup, warm up. Season with pesto, salt and pepper and serve with ground cheese sprinkled.
Tips: for small pasta use Italian "dittalini" or "chifferi" (called "Hörnchen" in Austrian). It is better to use canned Borlotti beans, which can be replaced with Styrian beetle beans called Käferbohne.