Summer minestrone with carrot-top pesto
Jenny Chandler’s Borough Market recipe for a light, summery version of the classic Italian soup
- Time: 45 min
Source: Borough Market
Ingredients
- For the base
- onion, diced
- carrots, diced
- celery stalks, diced
- litres of vegetable or chicken stock
- potatoes, cut into 2cm dice
- small pasta shapes, such as ditalini or stelle
- can of borlotti, cannellini or haricot beans, drained
- tomatoes, peeled, deseeded and diced
- For the green veg options
- A handful of green beans, sliced into 2cm pieces
- A handful of broad beans, preferably double podded
- A handful of fresh or frozen peas
- small bunch of asparagus, trimmed and sliced into 2cm pieces
- courgette, finely diced
- For the carrot top pesto
- Leafy tops from a bunch of carrots
- A handful of basil, parsley, oregano or chervil
- pine nuts, almonds or hazel nuts
- of garlic, peeled
- parmesan or another hard cheese, cut into rough chunks
- oil
- A squeeze of lemon juice