3 stalks celery, diced

3 carrots, peeled and diced

1 leek, quartered lengthwise and thinly sliced

3 cloves garlic, finely chopped

2 tablespoons (30 ml) olive oil

5 cups (1.25 litres) chicken broth

4 plum tomatoes, diced

3 zucchini, diced

2 red bell peppers, diced

1 1/2 cup (375 ml) green beans, cut into 1/2-inch (1-cm) pieces

1 can white beans, rinsed and drained

2 Italian sausages, grilled and sliced

1/4 cup (60 ml) homemade or store-bought pesto

1/4 cup (60 ml) grated Parmigiano-Reggiano cheese

Salt and pepper

In a large saucepan, soften the celery, carrots, leek, onion, and garlic in the oil for about 5 minutes. Season with salt and pepper. Add the broth and tomatoes and bring to a boil. Cover and simmer for about 15 minutes or until the vegetables are tender.

Add the zucchini, peppers, green beans, and white beans. Bring to a boil and cook for about 8 minutes. Adjust the seasoning.

Ladle the soup into four bowls. Top with the sausage, pesto, and Parmesan cheese.

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