Minestrone Genovese with Pesto

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 2 pieces Celery
• 1 large Carrot
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 2 medium Yukon Gold potato
• 1.25 liters Vegetable stock
• 400 g Cannellini beans
• 120 g Pastina
• 80 g Basil pesto

1. Heat the olive oil in a large pot over a medium heat. Add the onion, celery and carrot, then season with the salt and pepper. Cook for 8 to 10 minutes, stirring often, until softened but not browned.
2. Add the potatoes and stir for 1 minute to coat in the oil. Pour in the vegetable stock and bring to a gentle simmer. Cook for 12 to 15 minutes, until the potatoes are just tender.
3. Stir in the cannellini beans and return to a steady simmer. Add the pastina and cook for 6 to 8 minutes, stirring occasionally, until the pasta is tender. If the soup looks too thick, add a splash more stock from the measured amount in the pot and keep it gently simmering.
4. Take the pot off the heat and stir in the basil pesto until fully dispersed. Taste and adjust with a little more salt and pepper if needed. Ladle into bowls and serve hot.
5. Let the soup stand for 10 minutes before serving if you prefer a slightly thicker, more settled texture. Give it a final stir, as the pastina can sink. Serve straight away.

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