Ingredients:

1 big onion, finely chopped

3/4 tsp garlic paste

2 tbsp celery, finely chopped

1/2 cup finely chopped carrots

1/2 cup finely chopped zucchini

1/2 cup finely shredded cabbage

1 1/4 cup cooked black-eyed beans

1/4 small shell pasta (or any soup pasta)

3 tbsp tomato purée

1/2 tsp sugar

1 1/2 tbsp olive oil

salt and pepper to taste

For the pesto:

1 tbsp chopped fresh basil leaves

3 to 4 walnut halves

1 tbsp olive oil

To serve:

3 to 4 tbsp grated parmesan or processed cheese (optional)

Method:

Prepare the pesto by pounding all the ingredients together. Keep aside.

Heat the oil, add the garlic paste and onions and sauté till the onions become transparent. Add the celery, carrots, zucchini and cabbage and sauté for a minute. Add about four cups of water, the tomato purée, salt and sugar. Stir well and bring to a boil.

Simmer until the vegetables have cooked but are firm. Add the beans and pasta and simmer again for about 10 minutes, until the pasta has cooked. Add the pepper and pesto and mix well.

Serve out into individual bowls and sprinkle with cheese, if using. This recipe serves 4.