Vegetable Soup with Pesto (Minestrone)

Ingredients

• 2 carrots
• 2 Zucchini
• 1 head of fennel
• 1 large onion
• 300 g waxy potatoes
• 3 plum tomatoes
• 3 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 200 g short macaroni
• 0.5 bunch basil (about 20 g)
• 1 Garlic clove
• 30 g toasted pine nuts
• 30 g freshly grated Parmesan
• 60 ml olive oil
• 1 splash Lemon juice

Instructions

1. 1.

   Peel the carrots, wash the zucchini, cut both into small cubes lengthwise. Wash the fennel head, halve it, remove the tough core and cube it as well. Peel the onion and finely chop it.

2. 2.

   Peel, wash, and cube the potatoes. Blanch the tomatoes, peel them, remove seeds and stems, then dice the flesh. Bring 2 liters of water to a boil in a pot and add all the vegetables.

3. 3.

   Add olive oil, salt, and pepper; bring back to a boil, reduce heat, and simmer covered over low heat for 30 minutes until thickened. Add the pasta and cook until al dente. Meanwhile wash the basil, shake dry, and pluck leaves from stems.

4. 4.

   Peel the garlic and blend it with pine nuts, basil, Parmesan, and olive oil in a blender until smooth. Season with salt, pepper, and lemon juice. Taste the minestrone and adjust seasoning. Serve hot in bowls, topping each with 1 tsp pesto.