Green Vegetable Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 onion, finely chopped
1 large leek, split and thinly sliced
1 celery, thinly sliced
1 garlic clove, finely chopped
6 cups water
1 medium potato, diced
1 parsnip, finely diced
1 small kohlrabi or 1 small turnip, diced
5 1/2 ounces fresh peas (or frozen)
2 small zucchini, cut into fourths lengthwise and sliced
14 ounces small cannellini beans, drained and rinsed
3 1/2 ounces spinach leaves, cut into thin ribbons
salt and pepper
Pesto
1 large garlic clove, very finely chopped
1/2 cup fresh basil leaf
1 cup freshly grated parmesan cheese
4 tablespoons extra virgin olive oil

Preparation

Heat the oil in a large pan- Cook the onion and leek over low heat, stirring occasionally, for 5 minutes.
Add the celery, carrot, and garlic, then cover and cook for another 5 minutes.
Add the water, potato, parsnip, kohlrabi or turnip, and green beans- Bring to a boil, lower the heat and cover, simmer for 5 minutes.
Add the peas, zucchini, and small cannellini beans and season to taste- Cover and simmer for about 25 minutes, until all vegetables are tender.
Meanwhile, make the pesto: Put all the ingredients in a food processor and process until smooth, scraping down the sides as necessary (Alternatively, pound together using a pestle and mortar.).
Add the spinach to the soup and simmer for 5 minutes- Stir a spoonful of the pesto into the soup.
Ladle into bowls and serve the remaining pesto separately.