In a stockpot over medium-low heat, sweat onion, carrots, celery and shallot in oil, covered, for a few minutes. Add rutabaga, green beans, parsnip, garlic and dried tomatoes and cook, uncovered, for a few minutes. Add herbs and chili pepper flakes. Salt lightly. Add broth and plum tomatoes and bring to a boil. Cook over medium heat until vegetables are cooked al dente. Add Romano beans, broccoli and zucchini, and cook 2 - 3 minutes. To serve, put a little cooked pasta and 2 tsp. (10 mL) pesto in each bowl, and add piping hot soup. Garnish generously with Parmesan and serve with crusty bread.

4 4 5 3

2 Tbsp. (30 mL) extra virgin olive oil 0.500 onion, chopped 0.500 carrots, sliced 1 celery, chopped 1 shallot, chopped 1/2 cup (125 mL) diced rutabaga 1/2 cup (125 mL) green beans, cut up 1/2 cup (125 mL) diced parsnip 3 garlic cloves, flattened and chopped 3 dried tomatoes, chopped 1/2 tsp. (2 mL) oregano 1/2 tsp. (2 mL) rosemary fresh thyme to taste 1 bay leaf red chilli pepper flakes to taste Salt to taste 8 cups (2 L) beef or vegetable broth or mixture of both 1/2*19 oz (1/2*540 mL) can diced plum tomatoes, packed in juice 19 oz (540 mL) can romano beans, rinsed and drained 1/2 cup (125 mL) broccoli florets 0.500 unpeeled zucchini, finely chopped small pasta like cavatappi, macaroni, penne, cooked 1/4 cup (60 mL) pesto for garnish grated fresh Parmesan reggiano for garnish to taste