Vegetable and tomato pasta soup with pesto

Ingredients for 4 servings:

• 2 carrots
• 400 g celery
• 1 bunch of spring onions
• 3 tomatoes
• 2 garlic cloves
• 5 stalks of thyme
• 3 tbsp olive oil
• 2 tsp tomato paste
• salt and pepper
• 4 tsp vegetable stock powder
• 125 g soup noodles
• 1 small can of white beans (425 ml each)
• 4 sprigs of basil
• 4 tbsp pesto from the jar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel the carrots, trim the celery, and slice both. Slice the spring onions into rings. Roughly dice the tomatoes. Finely chop the garlic. Wash the thyme and pick off the leaves. Heat the oil in a large pot, sauté the carrots, celery, spring onions, and garlic. Add the tomato paste and sauté briefly. Add the tomatoes and thyme and season with salt and pepper. Pour in 1.5 liters of water, bring to a boil, and stir in the stock powder. Cover and simmer the soup for about 10 minutes. Cook the pasta according to the package instructions. Rinse the beans in a sieve, wash the basil, and chop the leaves. Add the cooked pasta, beans, and basil to the soup and heat briefly. Serve the soup with pesto.