Ingredients:

1 l tomato juice
6 ripe tomatoes
2 medium white onions
1 medium carrot
6 garlic cloves
1 small bunch of basil
100 g fine pasta (shells, stars)
2 tbsp. l. extra virgin olive oil
salt, freshly ground black pepper

Cooking:

Cut the onion and carrot into very small cubes, crush the garlic and chop. Heat oil in a large heavy bottomed saucepan, add onion, garlic and carrots, cook over medium heat, stirring occasionally, 15 minutes.

Pour boiling water over the tomatoes, then cold water, remove the skin, cut the flesh into small pieces, add to the pan with vegetables. Pour in the tomato juice, bring to a boil and cook over low heat, partially covered, for 20 minutes.

Separately, in a large amount of salted boiling water, cook the pasta according to the instructions on the package, slightly undercooking. Drain in a colander and put the pasta into the soup.

Remove the leaves from the basil (no stems needed) and slice very thinly. Add to soup, salt and pepper. Remove the pot from the heat, cover with a lid, let the soup brew for 5 minutes. Mash white beans and green peas into a puree. Peel the garlic, chop and mix with the bean puree.

Finely chop the spinach, parsley and dill. Heat 1.5 tbsp. l. oils. Saute spinach and greens, 2 minutes. Add to bean and garlic paste. Add corn, carrots and the remaining oil there. Mix thoroughly.

Transfer the mass to a baking dish, cover with foil and place in an oven preheated to 180 ° C for 30 minutes. Cool the terrine to room temperature, 1 hour, then cover with cling film, weight down and refrigerate for at least 2 hours.

Enjoy your meal!