Minestrone Verde Primaverile (Spring Green Minestrone Soup)

• 1 medium Yellow onion
• 2 pieces Celery
• 2 cloves Garlic
• 2 tbsp Extra virgin olive oil
• 1 medium Courgette
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 900 ml Vegetable stock
• 240 g Cannellini beans
• 150 g Green peas
• 60 g Pastina
• 80 g Spinach
• 10 g Fresh basil

1. Finely chop the onion and celery. Thinly slice the garlic. Cut the courgette into small dice so it cooks quickly.
2. Warm 1 tbsp of the olive oil in a large pot over a medium heat. Add the onion and celery with a pinch of the salt and cook for 6 to 8 minutes until softened but not coloured. Stir in the garlic for 30 seconds until fragrant.
3. Add the courgette, remaining salt and the black pepper, and cook for 3 to 4 minutes, stirring, until the courgette starts to turn glossy. Pour in the vegetable stock and bring to a gentle simmer. Simmer for 8 minutes.
4. Stir in the cannellini beans and green peas and return to a steady simmer. Add the pastina and cook for 6 to 8 minutes, stirring occasionally, until the pasta is tender. If it looks too thick, add a splash of water from the kettle and keep it at a gentle simmer.
5. Add the spinach and cook for 1 to 2 minutes until just wilted. Tear in most of the basil and taste, adjusting with a little more salt and pepper if needed. Ladle into bowls and finish with the remaining 1 tbsp olive oil and the last of the basil.

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