Spring Green Minestrone with Fresh Basil Pesto
A vibrant, vegetable-packed Italian soup celebrating the best of spring produce with tender asparagus, sweet peas, and zucchini. Finished with a swirl of homemade basil pesto for an aromatic, restaurant-worthy bowl.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 celery stalks, sliced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 200g asparagus, trimmed and cut into 2cm pieces
- 150g fresh or frozen peas
- 100g green beans, trimmed and halved
- 400g can cannellini beans, drained and rinsed
- 400g can chopped tomatoes
- 1.5 litres vegetable stock
- 150g small pasta such as ditalini or small shells
- 100g baby spinach
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 50g fresh basil leaves
- 30g parmesan cheese, grated, plus extra to serve
- 25g pine nuts
- 1 small garlic clove
- 75ml extra virgin olive oil
Instructions
Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened.
Add the minced garlic, celery, and carrots. Cook for 3-4 minutes, stirring occasionally.
Pour in the vegetable stock and chopped tomatoes. Add the dried oregano and bring to a boil.
Reduce heat to medium-low and simmer for 10 minutes until carrots begin to soften.
Add the zucchini, green beans, and pasta. Cook for 8 minutes, stirring occasionally.
Add the asparagus, peas, and cannellini beans. Continue cooking for 5-6 minutes until pasta is al dente and vegetables are tender.
While the soup simmers, make the pesto: blend the basil, parmesan, pine nuts, 1 garlic clove, and extra virgin olive oil in a food processor until smooth. Season with salt and pepper.
Stir the baby spinach into the soup and cook for 1-2 minutes until wilted. Season with salt and pepper to taste.
Ladle the minestrone into warm bowls and top each serving with a generous spoonful of fresh pesto and extra grated parmesan.
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