Minestrone with Pistou

For the minestrone, peel the onion and garlic and chop finely. Rinse cabbage, trim and cut into small pieces or strips. Rinse celery, trim and cut into thin slices. Rinse the leek and cut into slices. Rinse the zucchini, trim, cut in half and cut into slices. Peel carrot and cut into thin slices. Rinse the bell peppers, cut in half, remove seeds and ribs and dice finely. Rinse the beans and drain well. Cook onion and garlic cubes in hot oil. Add celery, leek and cabbage and deglaze with wine. Add the pureed tomatoes and broth. Bring to a boil and simmer for about 15 minutes. Then add carrot, zucchini, bell peppers, beans, saffron, marjoram and oregano to soup. Season with salt and pepper and simmer another 5-10 minutes.

For the pistou, rinse the basil, shake dry and pluck off the leaves. Peel the garlic. Coarsely chop Pecorino. Puree basil with garlic and cheese. Gradually blend in oil until mixture forms a creamy sauce. Season with salt and pepper.

Cook the orzo in boiling salted water according to package instructions until al dente. Add cooked orzo to the finished soup.