Minestrone with Pesto

• Olive oil(2 tbsp)
• Onion(1)
• Carrot(2)
• Celery(2)
• Garlic(3 cloves)
• Courgette(1)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Cannellini Beans(400 g)
• Pasta(120 g)
• Spinach(120 g)
• Vegetable Broth(1.2 L)
• Dried Oregano(1 tsp)
• Bay leaf(1)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Pesto(4 tbsp)
• Parmesan(40 g)optional

Method

1. 1

   Dice the {Onion}, {Carrot}, {Celery}, and {Zucchini}. Finely chop the {Garlic}. Drain and rinse the {Cannellini Beans}.

   ~12 min

2. 2

   Heat {Olive oil} in a large pot over medium heat. Add the {Onion}, {Carrot}, and {Celery} with {Salt} and cook until softened. Stir in the {Garlic}, {Zucchini}, {Tomato paste}, {Oregano}, and {Black pepper} for the last minute.

   ~8 min

3. 3

   Pour in the {Vegetable Stock} and add the {Canned tomatoes}, {Cannellini Beans}, and {Bay leaf}. Bring to a boil, then simmer until the vegetables are tender.

   ~10 min

4. 4

   Add the {Pasta} and simmer until just tender. Stir in the {Spinach} and cook until wilted and the soup looks thick and packed with vegetables and beans. Remove the {Bay leaf}.

   ~7 min

5. 5

   Ladle into bowls and swirl {Pesto} through each serving. Top with {Parmesan} if using.

   ~0 min