Summer Minestrone with Pesto (Minestrone di Verdure)

Ingredients

• 1/2 bunch fresh basil
• 2 small garlic cloves, roughly chopped
• 50 g (1.8 oz) pine nuts
• 30 g (1 ounce) grated parmesan
• 50 ml (1.7 fl oz) olive oil
• 3 tablespoon olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 large carrot, diced
• 2 celery stalks, diced
• 1 large courgette, diced
• 1 large potato, diced
• 1 x 400 g (14 oz) can borlotti beans
• 1 litre (4 cups) vegetable stock
• 100 g (3.5 oz) ditalini pasta

Instructions

1. 1

   Make the pesto

2. 2

   Add the basil, garlic, pine nuts, grated parmesan and olive oil into the bowl of a food processor. Process until smooth, then season with salt and pepper to taste.

3. 3

   Make the minestrone

4. 4

   1. Heat the olive oil in a large pot or Dutch oven and fry the onion and garlic over medium heat for 5-6 minutes or until translucent.

5. 5

   2. Add the carrot, celery and courgette and cook for 8-10 minutes until they soften. Next, add the potato and borlotti beans and cover everything with the stock. Bring to a boil, then lower the heat and simmer for 10 minutes.

6. 6

   3. Add the pasta and continue to cook for another 10-12 minutes until the pasta is al dente. You may need to add a bit more stock or water if the soup becomes too thick.

7. 7

   4. Once the pasta is cooked, turn off the heat and stir in the pesto. Season to taste and serve with some crusty bread and extra pesto on top if you like.