Genoese minestrone with tofu and basil pesto

Ingredients

For 1 serving

• Tofu130 g
• Zucchini100 g
• Green beans80 g
• Potatoes100 g
• Cooked borlotti beans60 g
• Carrots50 g
• Basil12 g
• Pine nuts6 g
• Nutritional yeast5 g
• Garlic0.5 clove
• Vegetable broth500 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: nuts, soy, celery,

In season: June – September

Method

1. Heat the vegetable stock in a pot. Meanwhile peel the potatoes and carrots and cut them into cubes of about 1 cm; trim and wash the green beans and courgettes, cut the green beans into short lengths and the courgettes into cubes of the same size.
2. Put the potatoes, carrots and green beans into the hot stock, season with salt, bring to the boil and simmer, half covered, for 10 minutes; add the courgettes and cook for another 15 minutes, until all the vegetables are tender and the potatoes start to break up.
3. Meanwhile drain and pat dry the tofu and cut it into cubes of about 1 cm; rinse the borlotti beans.
4. Make the pesto: blend the basil (leaves only, well dried), pine nuts, nutritional yeast, garlic, oil and a pinch of salt in short pulses so the leaves don't heat up, until creamy.
5. Add the borlotti beans and tofu to the soup and cook for 5 minutes, until hot; adjust the salt.
6. Pour the minestrone into the bowl and spoon the pesto into the centre off the heat, to stir in at the table.