Peel, wash and cut carrot, potato and zucchini into one centimeter sized cubes. Peel, wash and chop garlic and onion. Wash and drain green peas.
Trim, wash and cut celery and leek to one centimeter sized pieces. String, wash and cut French beans into one centimeter sized pieces. Wash and cut half of the basil leaves into strips and keep in cold water.
Wash tomatoes, cut the base and give a cross cut with a sharp knife on the top, just superficially. Boil some water in a pan, put tomatoes in it for ten to twenty seconds and transfer immediately into a bowl of cold water. Peel the skin with hand, cut into hales, remove seeds and cut into one centimeter sized pieces.
Heat oil (preferably olive oil) in a pan, add garlic, onion and carrot and saute till onions are translucent. Add leek and celery and stir-fry for a minute.
Add French beans, zucchini, potatoes, green peas and tomatoes. Add remaining half of the fresh basil leaves broken by hand. Saute for a couple of minutes and add vegetable stock and bring to a boil.
Add macaroni and boil on high heat for five to seven minutes. Season with salt and white pepper powder.
Serve hot, garnished with fresh basil strips and grated Parmesan cheese. |
