Minestrone Toscano With Pesto Croute

Ingredients

• 2 tablespoons macaroni
• 1½ tablespoons olive oil 
• 4 garlic cloves, crushed and chopped
• 1 medium onion, chopped
• 1 medium potato, cut into small pieces 
• 3 cups vegetable stock
• 1 medium carrot, cut into small pieces 
• 3-4 French beans, cut into small pieces 
• Salt to taste
• ½ teaspoon fresh peppercorns, crushed
• ¼ teaspoon crushed dried oregano or dried mixed herbs
• 1 medium zucchini, cut into small pieces 
• ¼ small cabbage, chopped
• ½ cup tomato purée
• 2 tablespoons tomato concassé
• Grated Parmesan cheese for garnishing

Method 

1. Heat the olive oil in a deep non stick pan. Add the garlic, onion and potato and sauté till translucent. Add the macaroni and continue to sauté.  Add the vegetable stock and stir to mix.
2. Add the carrot and cover and cook for two to three minutes.
3. Add the French beans, salt, freshly crushed peppercorns, dried oregano or dried mixed herbs and stir to mix. Add the zucchini, cabbage and stir again. Cover and cook for another two to three minutes.
4. Add the tomato puree and tomato concassé. Stir well and simmer till the vegetables are done.
5. Serve hot, garnished with Parmesan cheese and pesto crôute.