Ingredients:

  • 3 Tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • ½ cup Dry White Wine (optional)
  • 1 (14.5 oz) can Tinned Chopped Tomatoes
  • 8 cups Vegetable Stock (low sodium)
  • 1 piece Parmesan Rind (Approx 30g)
  • 1 Bay Leaf
  • 1 cup Green Beans, trimmed and halved
  • 2 medium Courgettes (Zucchini), diced
  • ½ cup Small Pasta (e.g., Ditali, Orzo, Stelline)
  • 1 cup Frozen Peas
  • 2 cups Fresh Spinach, coarsely chopped
  • 1 tsp Lemon Zest, freshly grated
  • Sea Salt and Black Pepper, To taste
  • 2 cups Fresh Basil Leaves, packed (for Pesto)
  • ¼ cup Pine Nuts, lightly toasted (for Pesto)
  • ¼ cup Parmesan Cheese, grated (for Pesto)
  • 1 small Garlic clove (for Pesto)
  • ½ cup Extra Virgin Olive Oil (for Pesto)
  • ¼ cup Fresh Basil leaves, shredded (for garnish)

Instructions:

  1. Sauté Aromatics: Heat the olive oil in the stockpot over medium heat. Add the diced onion, carrots, and celery (the soffritto). Cook gently for 8–10 minutes until the vegetables are soft and translucent, but not browned.
  2. Add Garlic and Deglaze: Stir in the minced garlic and cook for 1 minute until fragrant. If using, pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half (about 2 minutes).
  3. Build the Broth: Add the tinned tomatoes, vegetable stock, Parmesan rind, and bay leaf. Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer. Cover and cook for 15 minutes.
  4. Add Long-Cooking Vegetables: Add the trimmed green beans to the simmering soup. Cook for 5 minutes.
  5. Introduce Pasta and Courgettes: Add the dried small pasta and the diced courgettes (zucchini). Return the soup to a gentle simmer and cook according to the pasta's package directions (usually 8–10 minutes), stirring frequently to prevent the pasta from sticking.
  6. Finish with Quick Veg and Seasoning: Remove the bay leaf and Parmesan rind. Stir in the frozen peas and chopped spinach. Cook just until the spinach wilts and the peas are bright green (about 2 minutes).
  7. Make the Pesto: While the soup simmers, combine the 2 cups of basil, pine nuts, ¼ cup Parmesan, and 1 small garlic clove in a food processor. Pulse until finely chopped. While the motor is running, slowly drizzle in the ½ cup olive oil until a smooth, bright green sauce forms. Season lightly with salt.
  8. Final Adjustment: Remove the soup from the heat. Stir in the lemon zest. Taste and adjust the seasoning with salt and pepper.
  9. Serve: Ladle the minestrone into bowls. Top each serving with a spoonful of the fresh basil pesto and a scattering of fresh basil shreds.