Prepare the soup:

• Dice the 1 onion, carrots and celery, place in a saucepan with a little olive oil and bay leaf/ oregano.

• If using Pancetta/ bacon (optional) add now. and cubed potatoes.

• After 10 minutes, stir in 2 tsp tom puree and crushed garlic cloves

• Add the can of tomatoes, and 2 pints vegetable stock.

• Now add the pasta and cooked white beans/ puy lentils.  Allow to simmer for 20 minutes.

• Fry the seasonal green veg.green beans/courgettes/ asparagus/ broccoli/ peas /sweetheart cabbage/ kale in a frying pan with an little oil, and add to the top of the soup with a drizzle of pesto.

Pesto:

• Add the ingredients to a blender and blend until smooth.

Garlic bread:

• Cut incisions down the baguette (as if slicing, but leave base intact)

• Crush garlic with 50g softened butter

• spread the garlic butter in each incision and wrap the loaf in foil

• Cook at 200 deg C for 10/ 12 minutes