Tuscan Bean Soup - cooking recipe

Ingredients

2 tbsp olive oil
1 None large onion, peeled, chopped
2 cloves garlic, peeled, chopped
1 stalk celery, chopped
1 (13.5 oz) can chopped tomatoes
5.25 oz green beans, trimmed, sliced diagonally
2 oz farfalline or other small pasta shapes
4 cups vegetable stock
1 (13.5 oz) can cannellini beans, drained, rinsed, 1/3 mashed
None None PESTO SAUCE
1/3 cup fresh basil leaves
1 clove garlic, peeled
3 tbsp pine nuts, toasted
4 tbsp olive oil
3 tbsp freshly grated Parmesan cheese

Preparation

Heat oil in a large pan over medium heat. Add onion, garlic and celery and sweat for 5 mins, or until softened. Add tomatoes, green beans, pasta and stock. Bring to a boil then simmer for 5 mins.
Meanwhile, for the pesto sauce, blend all ingredients together until fairly smooth. Set aside.
Add mashed cannellini beans and 1/2 the pesto sauce to soup. Simmer for 5-10 mins, or until pasta and beans are tender. Season. Serve with remaining pesto spooned over top.