Minestrone with Genovese Pesto

Ingredients

• 2 Zucchini
• 200 g white beans (canned)
• 2 stalks celery
• 1 leek
• 2 shallots
• 2 cloves garlic
• 4 tomatoes
• 2 tbsp olive oil
• 800 ml vegetable broth
• 150 g macaroni
• Salt
• Pepper (freshly ground)
• basil (for garnish)
• a handful basil
• 2 tbsp pine nuts
• 1 clove garlic
• 5 tbsp olive oil
• 2 Tbsp grated Parmesan

Instructions

1. 1.

   Wash, trim and slice the zucchini. Rinse the beans in a sieve and drain. Wash, trim and slice the celery; finely chop the celery leaves. Wash, trim and cut the leek into rings. Peel and finely chop the shallots and garlic. Blanch the tomatoes in hot water, cool, peel, quarter, core and slice into strips. Sauté the shallots and garlic in hot oil in a pot. Add the zucchini, celery and leek, sauté briefly, then deglaze with broth. Simmer for about 8‑10 minutes. Stir in the pasta and cook for about 8 more minutes until almost al dente. Add the tomatoes, celery leaves and beans; let simmer for about 2 minutes, seasoning with salt and pepper.

2. 2.

   For the pesto wash, dry shake and pick off basil leaves. Toast pine nuts in a pan without oil until golden brown, then cool. Blend basil, peeled garlic and 2 tbsp oil into a fine paste. Add remaining oil gradually. Stir in Parmesan and season with salt. The result should be a creamy pesto; adjust oil if needed.

3. 3.

   Serve the soup on individual bowls, garnished with a dollop of pesto.