Not seasonally-correct, perhaps, but don’t we all want a little sunshine in our plates this month? This minestrone is quick to prepare and cook. Serve with parmesan, pesto and fresh basil on the side with crusty bread or croûtons if you fancy.

Minestrone with little stars 

For 6
10 minutes preparation
25 minutes cooking

2 tablespoons olive oil
1 onion, peeled, chopped finely
2 teaspoons fresh thyme leaves
1 bayleaf
2 medium carrots, peeled, cut into small chunks – 2cm or so.
1 stalk celery of about 10cm, chopped
800ml vegetable stock
Salt and pepper
150g dried, ready to cook (or soaked overnight) canneloni beans
2 courgettes, half peeled, cut into small chunks – 2cm or so.
100g tiny pasta – macaroni, orzo, alphabet…
2 medium tomatoes, not too soft, cut into small chunks
To serve: pesto sauce, grated parmesan, fresh basil

Heat the oil in a heavy based pan. Add the onion, carrot, celery, bay, thyme and soften on a very low heat for around 7 –8 minutes. Pour in the stock, add the beans, season lightly and cook for a further ten minutes.

Finally, add the pasta and the courgettes and cook again for a few minutes until the pasta is cooked but the courgette still has a little bite.

Check the seasoning.

Serve with the parmesan, pesto and fresh basil on the side with crusty bread or croûtons if you fancy.

Photography by Gunda Dittrich