VEGETABLE SOUP WITH RED PESTO

½ tablespoon olive oil
1 medium onion, finely diced
1 litre vegetable stock
1 small potato , diced
2 medium carrots, peeled and diced
2 celery stalks chopped
25 g ( 1 oz) dry weight pasta shapes
110 gms ( 4 oz) French beans trimmed and cut in half
2 medium zucchini , sliced
125 g ( 4 ½ oz) butter beans (canned will do)

RED PESTO SAUCE

2 garlic cloves
15 g ( 1 oz) fresh basil
2 medium tomatoes skinned deseeded and chopped
Table spoon of pine nuts ( roasted)
Olive oil
· Blend all the ingredients in a food processor
· Serve either as a dip with fresh bread or dolloped in the middle of the soup.