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
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.