Summer Minestrone

Total Time: 27 mins Preparation Time: 10 mins Cook Time: 17 mins

Ingredients

• Servings: 4
• 1/2 cup small dried pasta shapes, anellini and fedellini are 2 suggestions
• 1 tablespoon olive oil
• 1 red onion, chopped
• 1 garlic clove, finely chopped
• 2 celery ribs, thinly slice
• 5 ounces baby carrots, thinly sliced
• 2 plum tomatoes, coarsely chopped
• 5 cups vegetable broth
• 5 ounces green beans, thinly sliced
• 2 tablespoons fresh pesto sauce
• sea salt & freshly ground black pepper
• freshly grated parmesan cheese, to serve

Recipe

• 1 bring a large saucepan of salted water to a boil. add the pasta and cook until al dente, or according to package directions. drain well.
• 2 meanwhile heat the oil in another large saucepan, add the onion and garlic and cook gently for 3 minutes. add the celery and carrots and cook for a further 2 minutes. add the tomatoes and cook for 2 minutes.
• 3 add the broth and beans, bring to a boil then simmer for 5-10 minutes, until vegetables are tender.
• 4 add the drained pasta, stir in the pesto and season to taste. divide between 4 bowls, sprinkle with parmesan, then serve.