Spring minestrone soup with pesto

Method

1. Soak the borlotti beans overnight in a large bowl of water. The next day, drain the beans, then put them in a large pan of water and bring to the boil. Reduce the heat, then simmer for 45-60 minutes until tender. Drain and set aside.
2. Gently heat the 4 tbsp extra-virgin olive oil in a large heavy-based saucepan and fry the shallots, leeks, carrot and fennel seeds with a pinch of salt for 10 minutes or until softened. Stir through the garlic and fry for a minute. Add the cooked borlotti beans, then pour over stock to cover. Simmer gently for 10 minutes.
3. Meanwhile, bring a saucepan of salted water to the boil, then cook the pasta for 8-10 minutes, or according to the packet instructions, until al dente.
4. While the pasta is cooking, make the pesto. In a food processor, whizz together the basil, parsley, toasted pine nuts, parmesan and garlic until smooth. Pulse in the extra-virgin olive oil until you have a stiff, concentrated pesto. Spoon into a small bowl.
5. Stir the pasta through the soup. Taste and season generously. Add the petits pois/peas and gem hearts, then cook for a couple of minutes more. Divide the soup among bowls. Dollop on the pesto and serve with crusty bread.