Summary

Ingredients

• 300 g pasta (spirals)
• 2 onion (s), finely chopped
• 1 clove garlic, finely chopped
• 2 leeks, cut into fine rings
• 500 g tomato (s), passed
• 2 beef tomato (s), diced
• 2 tablespoon olive oil
• 2 teaspoons Provence herbs, dried
• 2 tablespoon tomato paste
• 300 ml vegetable stock, (instant)
• Pepper, freshly ground
• 1 tablespoon thick juice (agave, or any other sweetness)
• 150 g cherry tomato (s), halved
• 0.5 ½ bunch parsley, chopped
• 4 teaspoon pesto, green

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Instructions

1. Cook the pasta al dente according to the instructions and drain in a sieve.
2. Heat the oil in a saucepan, sauté the onion and garlic briefly. Add the leek rings and cook for another two minutes. Puree the tomatoes with the beefsteak tomatoes. Sauté tomato paste and herbs of Provence in a saucepan and pour in the broth like the pureed tomatoes. Simmer gently for about 5 minutes. Season to taste with salt, pepper and sweetness. Add the pasta and cherry tomatoes and let them steep in the stew for a few minutes.
3. Fill the stew into 4 deep soup bowls and serve sprinkled with a spoonful of pesto each and chopped parsley.