Minestrone with spring vegetables and bruchetta

Method

• 1
  Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion, carrots, two-thirds of the garlic and 1 teaspoon salt, and cook, stirring occasionally, for 8 minutes or until onion is soft.
• 2
  Meanwhile, process remaining garlic and 60ml (1/4 cup) oil with mint and parmesan in a food processor to a paste. Transfer to a bowl and set aside.
• 3
  Add zucchinis, beans and asparagus to onion mixture and cook, stirring, for 5 minutes. Add stock and bring to the boil. Add peas and cook for 5 minutes or until vegetables are tender. Stir in spinach and cook for 1 minute or until wilted. Season with salt and pepper.
• 4
  Meanwhile, to make bruschetta, preheat a chargrill pan over medium heat. Drizzle bread on both sides with a little extra oil, then cook for 1 1/2 minutes each side or until charred.
• 5
  Spread bruschetta with mint mixture. Ladle soup among bowls, top with bruschetta and serve immediately.