スープ（スープピストゥ）｜オテル・ドゥ・ミクニさんのレシピ書き起こし

Peel the skin of the potatoes, soak them in water to remove the bitterness, and cut them into 1 cm wide pieces.
Cut the carrots into 5 mm wide ginkgo slices.
Cut the cabbage into bite-sized pieces.
Cut the onion, zucchini, and tomato into 1 cm wide cubes.

Put the olive oil in a frying pan and put it on high heat, add the onion and salt.
When you hear the onions burning, reduce the heat and sauté for 5 minutes.
Add the carrots and sauté over medium heat, then add the potatoes.
When the potatoes are cooked, increase the heat to high and add the zucchini, cabbage and tomatoes.
Add the red kidney, peeled edamame, and salt, and stir-fry while stirring to evaporate the moisture.
Add water and bring to a boil.
Reduce heat to medium, cover and simmer for 30 minutes.
When there are about 6 minutes remaining, reduce the heat to low, add the macaroni and simmer.
Add salt and pepper to adjust the taste.

Place 2 on a plate and place the basil paste in the center to complete.