Italian Vegetable Soup Minestrone with Pesto

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 2 carrots, diced
• 2 stalks of celery, diced
• 1 zucchini, diced
• 400 grams canned tomatoes
• 1.5 liters vegetable broth
• 400 grams mixed beans
• 100 grams pasta
•  For the pesto:
• 1 bunch of fresh basil
• 2 cloves of garlic
• 50 grams pine nuts
• 50 grams Parmesan cheese
• 100 ml olive oil

Instructions

1. 1 Heat the olive oil in a large soup pot and sauté the onion and garlic.
2. 2 Add the carrot, celery, and zucchini and cook for a few more minutes.
3. 3 Add the tomatoes and broth and bring to a boil. Let simmer for 20 minutes.
4. 4 Add the beans and pasta and cook for another 10 minutes.
5. 5 Meanwhile, make the pesto by blending all the ingredients in a food processor until smooth.
6. 6 Stir the pesto through the soup just before serving. Enjoy!