Minestrone soup with millet

Ingredients

• 150 g White beans, soaked in water overnight
• 240 ml Millet
• 1 tsp Extra virgin olive oil
• 1 pcs Onions
• 2 pcs Celery stalk
• 350 g Fresh pumpkin
• 2 tsp Tomato paste, fresh, no salt added
• 1 pcs Carrots
• 3 clove Garlic
• 15 g Home made or bio pesto
• 1/2 tsp Fresh ground salt
• 1 pinch Black pepper, ground
• 2 1/2 l Water
• 240 ml Green peas, frozen

Method

1. Finely chop the celery, onion and garlic and slice the carrots.
2. Heat the olive oil in a pan and add the vegetables.
3. Add the diced pumpkin and the concentrated tomatoes.
4. Sauté thoroughly for 2-3 minutes.
5. Season with salt and pepper and add the water.
6. Bring to the boil and simmer over a low heat for 15 minutes.
7. When the time is up, add the soaked and drained beans and millet and cook for a further 10-15 minutes until tender.
8. When it is cooked, cover, spoon in the pesto, sprinkle with chopped parsley and serve.