Minestrone (Italian Vegetable, Bean and Pasta Soup)

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 2 medium Carrot
• 2 slices Celery, thick
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 2 cloves Garlic
• 2 pieces Bay leaves
• 400 g Canned tomatoes
• 1.2 liters Vegetable stock, hot
• 400 g Borlotti beans
• 1 medium Courgette, firm
• 120 g Ditalini
• 4 tbsp Basil pesto

1. Finely chop the yellow onion, carrot and celery. Cut the courgette into small dice so it cooks quickly and evenly. Peel and finely grate the garlic.
2. Heat the extra virgin olive oil in a large pot over medium heat. Add the onion, carrot and celery with the fine sea salt and cook for 8 to 10 minutes, stirring, until softened but not browned.
3. Stir in the garlic and cook for 30 seconds until fragrant. Add the canned tomatoes, bay leaves and black pepper, then cook for 2 minutes to bring everything together.
4. Pour in the vegetable stock and bring to a gentle simmer. Simmer for 15 minutes so the base becomes slightly richer and the vegetables are tender.
5. Add the borlotti beans and courgette, then return to a steady simmer for 8 minutes. Stir in the ditalini and cook for 8 to 10 minutes, stirring occasionally, until the pasta is al dente.
6. Remove the bay leaves. Take the pot off the heat and stir through the basil pesto. Ladle into bowls and serve straight away.

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