Minestrone alla Genovese (Vegetable and Bean Soup with Pesto)

• 1 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery
• 1 medium Yukon Gold potato
• 1 medium Courgette
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 400 g Canned chopped tomatoes
• 900 ml Vegetable stock
• 240 g Cannellini beans
• 90 g Ditalini
• 2 tbsp Basil pesto
• 6 leaves Fresh basil

1. Heat the olive oil in a large pot over medium heat. Finely chop the onion, carrot and celery, then add to the pot with a pinch of the salt and cook for 8 to 10 minutes until softened but not browned.
2. Peel the potato and cut into small cubes; cut the courgette into similar-sized pieces. Stir both into the pot and cook for 2 minutes to coat in the oil.
3. Add the chopped tomatoes and vegetable stock, then bring to a gentle simmer. Cook for 15 minutes, stirring occasionally, until the potato is nearly tender.
4. Stir in the cannellini beans and ditalini. Simmer for 10 to 12 minutes until the pasta is al dente and the soup has thickened slightly; add a splash of water if it looks too thick.
5. Season with the remaining salt and the black pepper. Take the pot off the heat and stir in the basil pesto, then ladle into bowls and finish with torn fresh basil, if using.

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