Jono & Jules do food & wine

We make lots of pesto in the summer months and stash it in the freezer. Kids all love it and they seem to prefer vegetable soup with it too.

Green bean minestrone with fresh pesto – serves 4

• 1 onion, finely chopped
• 1 clove of garlic, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 2 tbsp olive oil
• 70g pack cubetti di pancetta (optional)
• 1 bay leaf
• 1½ l vegetable or chicken stock
• 100g small pasta shapes, such as orzo or tiny letters
• 150g green beans, cut into shortish pieces
• 150g podded broad beans (frozen are fine)
• 100g/4oz spring cabbage, shredded
• 4 tbsp pesto

Heat the olive oil in a large saucepan, then fry the onion ,garlic, carrot and celery, until softened but not browned. Remove from the pan and set aside.

Fry the pancetta in the same pan over a low heat until the fat renders, then fry until browned but not crispy. Tip the pancetta into a sieve to drain off excess fat.

Return the vegetables and pancetta to the pan and add the bay leaf, lots of seasoning and the stock. Bring to a simmer, then add the pasta and cook for 5 minutes.

Add the green beans and broad beans to the pot and cook for 3 minutes, then add the shredded cabbage. Bring back to a simmer and cook for 2 minutes. Spoon over the pesto before serving.

(Original recipe from BBC Good Food)