3 spring onions, cleaned and finely chopped
2 large carrots, cleaned and cubed
2 garlic cloves, peeled and chopped
tomato puree, about a tablespoonful
2 teaspoons of green pesto sauce
3 soft tomatoes chopped
A quarter of a green cabbage
Vegetable or chicken stock
Fresh basil leaves
Salt and pepper to taste
A handful of vermicelli
Gently fry the spring onions in a little olive oil. Then add the carrots, garlic, tomato puree and pesto sauce. Add about 1 litre of the stock and bring to the boil. Leave to simmer for about 10 minutes until the carrots are cooked.
Then add the other ingredients, season and simmer for a further 5 minutes.
Serve with crusty bread.
You could always add a tin of cannelini beans, celery and such like, if you have them to hand.