Minestrone with Pesto Recipe

Ingredients

• 30ml/2 tbsp olive oil

• 2 garlic cloves, crushed

• 1 onion, sliced

• 225g/8 oz diced lean bacon

• 2 small courgettes, quartered and sliced

• 50g/2 oz French beans, chopped

• 2 small carrots, diced

• 2 celery sticks, finely chopped

• bouquet garni

• 50g/2 oz short cut macaroni

• 50g/2 oz frozen peas

• 200g/7 oz can red kidney beans, drained and rinsed

• 50g/2 oz shredded green cabbage

• 4 tomatoes, skinned and seeded

• salt and ground black pepper

For the toasts

• 8 slices French bread

• 15ml/1 tbsp ready-made pesto sauce

• 15ml/1 tbsp grated Parmesan cheese

Serves 4

Method:

1. Heat the oil in a large saucepan and gently fry the garlic and onions for 5 minutes, until just softened. Add the bacon, courgettes, French beans, carrots and celery to the pan and stir-fry for a further 3 minutes.

2. Pour 1.2litres/2 pints of cold water over the vegetables and add the bouquet garni. Cover the pan with a tight-fitting lid and simmer for 25 minutes.

3. Add the macaroni, peas and kidney beans and cook for 8 minutes more. Then add the cabbage and tomatoes and cook for an additional 5 minutes.

4. To make the toasts, spread the bread slices with the pesto, sprinkle a little Parmesan over each one and gently brown under a hot grill. Remove the bouquet garni from the soup, season to taste and serve with the toasts.