This classic dish is no doubt a favourite in many families, but there’s something about this quick and easy version with a hint of pesto thrown over the top that will simply exceed every other minestrone soup you’ve tried to date!

Requiring just a few easy pantry staples and only 25 minutes of your time, this dish is so quick, easy and delicious that everyone will be asking you for the recipe. Try it with a slice of crusty bread on the side and you’re good to go!

Ingredients

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 1 carrot, peeled, finely chopped
• 1 celery stick, finely chopped
• 1 zucchini, finely chopped
• 2 garlic cloves, crushed
• 2 bacon rashers, finely chopped
• 400g can diced tomatoes
• 4 cups (1L) salt-reduced chicken stock
• 1 tablespoon tomato paste
• 400g can borlotti beans, rinsed, drained
• 1/2 cup (65g) small pasta shells
• 60g pkt baby spinach, finely shredded
• 1/3 cup (90g) basil pesto

Method

1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, celery, zucchini, garlic and bacon. Cook, stirring, for 5 mins or until onion softens.
2. Add the tomato and stir to combine. Add the stock and tomato paste and bring to the boil. Reduce heat to low and cook for 10 mins or until the soup thickens slightly.
3. Add the beans and pasta to the tomato mixture in the pan and cook for 8 mins or until pasta is al dente. Add the spinach and stir to combine. Remove from heat. Season. Ladle the soup evenly among serving bowls. Top with pesto.