Minestrone with chunky basil pesto

Method

• 1
  Heat the oil in a large saucepan over medium heat. Add the onion, carrot, celery and pancetta and cook, stirring, for 5 minutes or until onion softens. Add the stock, tomato and zucchini and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until soup thickens slightly. Add the pasta and cook for 10 minutes or until tender.
• 2
  Add the peas and borlotti beans and cook, stirring, for 5 minutes or until heated through.
• 3
  Meanwhile, place the basil, pinenuts and garlic on a chopping board and use a sharp knife to coarsely chop. Transfer to a bowl. Add the oil and parmesan and gently stir to combine. Season with salt and pepper.
• 4
  Ladle the soup evenly among serving bowls. Spoon over the basil pesto and serve immediately.