Winter Vegetable Soup with Pesto Sandwiches

Peel the carrot, quarter lengthwise and cut into slices. Cut the celery into 1 cm wide strips, including the leafy greens. Carefully clean the leeks, cut away the roots and cut into rings. Remove the stem from the savoy cabbage and cut the vegetables into wide strips. Remove the skin from the onion and chop it. Peel and finely slice the garlic clove.

Heat the olive oil (1). Sauté the onion and garlic until golden. Add the vegetables and sauté for 2 minutes, turning. Add the vegetable broth and cook the soup on medium heat with the lid closed for 15 minutes.

In the meantime, peel the potatoes, quarter them and cut them into 3 mm thick slices. Cut the peperoncini in half, scrape out the seeds with a small knife and cut the pod into very fine strips. Drain the beans in a sieve and rinse with cold water. Add them to the vegetable soup together with the potatoes and the peperoncini. Make the soup for another 15 minutes, until the vegetables are soft. Season with salt if necessary.

Just before eating, cut the Parisian bread into slices. Brush one side with a tiny bit of olive oil (2) and place on a baking sheet. Let it brown briefly in the middle of the oven heated to 250 °C. While still hot, brush with the pesto and serve with the vegetable soup.

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