Summer Minestrone

• 12 cup small dried pasta shapes, anellini and fedellini are 2 suggestions
• 1 tablespoon olive oil
• 1 red onion, chopped
• 1 garlic clove, finely chopped
• 2 celery ribs, thinly slice
• 5 ounces baby carrots, thinly sliced
• 2 plum tomatoes, coarsely chopped
• 5 cups vegetable broth
• 5 ounces green beans, thinly sliced
• 2 tablespoons fresh pesto sauce
• sea salt & freshly ground black pepper
• freshly grated parmesan cheese, to serve

1. Bring a large saucepan of salted water to a boil.
2. Add the pasta and cook until al dente, or according to package directions.
3. Drain well.
4. Meanwhile heat the oil in another large saucepan, add the onion and garlic and cook gently for 3 minutes.
5. Add the celery and carrots and cook for a further 2 minutes.
6. Add the tomatoes and cook for 2 minutes.
7. Add the broth and beans, bring to a boil then simmer for 5-10 minutes, until vegetables are tender.
8. Add the drained pasta, stir in the pesto and season to taste.
9. Divide between 4 bowls, sprinkle with Parmesan, then serve.

pasta, olive oil, red onion, garlic, celery, baby carrots, tomatoes, vegetable broth, green beans, fresh pesto sauce, salt, parmesan cheese

Taken from www.food.com/recipe/summer-minestrone-420952 (may not work)