Minestrone with Pasta and Green Pesto

Ingredients

• 800 ml vegetable broth
• 150 g macaroni
• 2 Zucchini
• 200 g white beans (canned)
• 2 stalks celery
• 1 stalk leek
• 2 shallots
• 2 Garlic cloves
• 4 tomatoes
• 2 tbsp olive oil
• Salt
• Pepper (freshly ground)
• Basil
• 1 bundle basil
• 1 Garlic clove
• 2 tbsp pine nuts
• 4 tbsp olive oil
• 3 tbsp Parmesan

Instructions

1. 1.

   Wash and trim the zucchini, then slice into rounds.

2. 2.

   Rinse the beans in a sieve and drain.

3. 3.

   Wash and trim the celery, then slice into rounds. Finely chop the celery leaves.

4. 4.

   Wash and trim the leek, then cut into rings.

5. 5.

   Peel and finely chop the shallots and garlic.

6. 6.

   Heat water over the tomatoes, cool them, peel, quarter, deseed, and cut into strips.

7. 7.

   Sauté the shallots and garlic in hot oil in a pot. Add the zucchini, celery, and leek; sauté briefly and deglaze with broth. Simmer for about 8–10 minutes. Then stir in the pasta and simmer until al dente, about 8–10 more minutes. Add the tomatoes, celery leaves, and beans. Let it rest for about 2 minutes, then season with salt and pepper.

8. 8.

   For the pesto, wash the basil, shake dry, and pluck the leaves. Toast the pine nuts in a pan without oil until golden brown, then let cool. Blend the basil, peeled garlic, and 2 tbsp of the toasted nuts into a smooth paste. Gradually add the remaining olive oil. Stir in Parmesan and season with salt. The pesto should be creamy; adjust oil as needed.

9. 9.

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