Super Green Minestrone With Basil Pesto, Orecchiette, Peas, Leeks, Courgette & Cannellini Beans

Method

1. Boil your kettle, then take out a small saucepan for the orecchiette pasta and a deep frying pan, or large and wide saucepan to make the minestrone in. Slice the courgette into thin rounds. This is all your prep done.
2. Fill your small saucepan with boiling water from the kettle, place it over medium heat, and bring it back to a boil. Once boiling, add a generous amount of salt, then add the orecchiette . Cook until al dente, about 10-13 minutes. Drain and set aside.
3. Place your larger pan over a medium heat and add a drizzle of oil. Once hot, add the sliced courgette and fry for 5 minutes or until tender, but al dente. Add the spring minestrone with 200ml of water and the drained cannellini beans . Simmer for 3-4 minutes to soften the beans a little, then add the peas and baby spinach and cook for a further 2-3 minutes until the spinach has wilted. Add the cooked orecchiette and remove from the heat. Stir through half of the basil pesto then season to taste with salt and pepper.
4. To serve, divide the minestrone soup between serving bowls and finish with a drizzle of the remaining basil pesto and some finely sliced red chilli for a little kick. Enjoy!

Highlighted = a make-ahead base; that's where it goes in.