Soups

• Minestrone : for 4 people

Drop a clove of crushed garlic in a little olive oil, two stalks of celery, and five ribs of Swiss chard, with their leaves.

Add a four-quarter can of crushed tomatoes, a can of small white beans, three zucchini in small cubes and cover with chicken broth.

Bring to a boil and simmer for twenty minutes before adding a handful of orzo or alphabet pasta.

Add a little broth or water if needed, simmer until the pasta is cooked.

Just before serving, add a few teaspoons of pesto.

Garnish with a few basil leaves and a drizzle of extra virgin olive oil.

• Pumpkin cream: for 4 people

Fry a small chopped onion in olive oil.

Add 500 g of peeled pumpkin in cubes, 3 peeled carrots, in slices. Cover with water or chicken broth and simmer uncovered until the vegetables are tender.

Complete the evaporated liquid with vegetable milk, return to simmer for a few minutes, salt, add a pinch of powdered cumin, then put the whole thing in a mixer.