1 onion, finely chopped

1/3 cup (75 ml) olive oil

5 cups (1.25 litres) chicken broth

2 zucchini, cut into pieces

1 potato, peeled and cut into pieces

1 carrot, peeled and diced

1 cup (250 ml) canned white beans, rinsed and drained

1 cup (250 ml) green beans, cut into 3/4-inch (2-cm) pieces

1/2 cup (125 ml) freshly grated Parmesan cheese

4 cloves garlic

2 tomatoes, coarsely chopped

1/2 cup (125 ml) fresh basil

Salt and pepper

In a saucepan, sauté the onion in 30 ml (2 tablespoons) of oil.

Add the broth, zucchini, potato and carrot. Cover and simmer for 20 minutes. Remove the potatoes and zucchini. Crush with a potato masher. Return to the saucepan and add the beans. Cover and simmer gently for 5 minutes.

Season with salt and pepper.

In the bowl of a food processor or mortar, mash the remaining oil, cheese, garlic, tomatoes and basil. Add this pesto to the saucepan and stir to blend. Adjust the seasoning.

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