Olive oil

1 bunch spring onions, trimmed and finely sliced

1 fennel, finely chopped, fronds reserved

25g bunch basil, stalks finely chopped, leaves picked

4 cloves of garlic, finely chopped

230g bunch asparagus, woody ends snapped off, stalks chopped and tips left whole

1 zucchini, finely chopped

1 x 400g tin cannellini beans, drained and rinsed

1.2 litres vegetable stock

1 bay leaf

100g risoni pasta

150g baby spinach

150g fresh or frozen broad beans, podded

150g fresh or frozen peas, podded

Sea salt and freshly ground black pepper

Extra virgin olive oil

1 lemon, juice only

75g parmesan, finely grated

METHOD

Heat 2 tablespoons of olive oil in a large casserole pan on a medium heat. Add the spring onions and fennel and lightly fry for 5 minutes, until starting to soften.

Add the basil stalks and garlic and fry for another 2 minutes.

Add the asparagus stalks, zucchini and cannellini beans along with the vegetable stock and bay leaf. Bring to the boil and then turn the heat down to a simmer.

Add the pasta to the pan, put the lid on and cook for 10 minutes, adding the spinach, broad beans, peas and asparagus tips for a final 1-2 minutes until wilted and the pasta is al dente.

Meanwhile, make a quick basil oil, smash the basil in a pestle and mortar with a pinch of salt until broken down to a green paste. Drizzle in 3 tablespoons of extra virgin olive oil and muddle together to make a basil oil.

Turn the heat off the minestrone when the pasta is cooked. Squeeze in the lemon juice, grate in most of the parmesan and pour in another tablespoon of extra virgin olive oil. Gently stir and season to taste.

Divide between the bowls, top with a little more parmesan, any reserved fennel fronds, a drizzle of the basil oil and a twist of black pepper.