Minestrone with Pesto and Basil

Got vegies that need to be used up? Throw them into this classic, hearty Italian soup that skips the pasta but is bulked up by potatoes and flavoured by fragrant basil.


  • 2 tbs olive oil
  • 2 large carrots, peeled and diced
  • 2 cloves garlic, finely chopped
  • 1 1/2 l vegetable stock
  • 2 medium zucchinis, diced
  • 450 g (3 cups) new potatoes, halved
  • 150 g (1 cup) fresh peas, thawed if frozen
  • 4 tbs basil pesto
  • 4 tbs Parmesan, grated
  • 1 handful basil leaves
  • 1 handful mint leaves
  • Salt
  • Freshly ground black pepper


Step 1.
Heat olive oil in a large saucepan set over a medium heat until hot. Stir in the carrots and garlic, cooking and stirring for 2 minutes.

Step 2.
Stir in the stock, courgette, and potatoes. Bring to a rapid simmer and cook steadily until the potatoes are tender to the tip of a knife, about 15 minutes.

Step 3.
Stir in the peas, simmering until warmed through, about 2-3 minutes. Season to taste with salt and pepper.

Step 4.
Divide between bowls and top with some pesto, grated Parmesan, basil leaves, and mint leaves.

Serves 4