1 red onion (chopped)
3 cloves garlic (crushed)
4 large fresh tomatoes
a bunch of cavolo nero
two good handfuls of green beans
fleur de sel and black pepper
1 tin borlotti beans (drained and rinsed)
A cup full of cooked wheat berries (or you can cook them in the soup - just allow more time and water)
1 dessert spoon of pesto (preferably homemade)
Parmesan cheese to serve
In a large pan soften the red onion in some olive oil.
Chop the green beans and the cavolo nero into small pieces and then add to the onion and allow to get covered in the oil.
Add the chopped tomatoes and crushed garlic and cover for about 10 minutes on a low heat.
Cover with water and if you are cooking the wheat berries in the soup (ble precuit) then add in at this stage and add a cup more water.
Add the lid and cook on a low heat for about 10 minutes (20 mins if with wheat)
Drain the beans and add in the cooked wheat if you have it already cooked and stir in the pesto. Add fleur de sel and black pepper to taste.
Serve with a spinkle of parmesan on the top!