Minestrone with Green Pesto

Ingredients

• 300 g shell pasta
• Salt
• 3 large carrots
• 1 yellow zucchini
• 1 chili pepper
• 1 onion
• 3 tbsp olive oil
• 250 g white beans (canned)
• 250 g string beans (frozen)
• 600 ml Vegetable Broth
• 500 g diced tomatoes (canned)
• Salt
• pepper (ground)
• 1 peeled garlic clove
• 1 handful basil
• 40 g pine nuts
• 150 ml olive oil
• Salt
• 75 g grated Parmesan

Instructions

1. 1.

   Cook the pasta in salted water until al dente. Rinse with cold water and drain.

2. 2.

   Wash, peel, and slice the carrots. Wash, trim, and slice the zucchini. Wash, trim, and finely chop the chili pepper. Peel and finely chop the onion; sauté it with the chili in hot oil in a large pot.

3. 3.

   Add the carrots, drained white beans, and thawed string beans to the pot and pour in the vegetable broth. Add the tomatoes and simmer gently for about 20 minutes. Then add the zucchini and season with salt and pepper. Simmer for another 5 minutes and finally stir in the pasta.

4. 4.

   For the pesto combine all ingredients except Parmesan in a blender and puree finely. Fold in the Parmesan and season with salt.

5. 5.

   Serve the soup in bowls topped with the pesto.

6. 6.