Mireille Deyglun’s French Pesto Soup

Ingredients

• Soup

  • 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

• Pesto

  • 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