Spring Minestrone Soup

1 onion, finely chopped
1 medium carrot, diced
1 stick of celery, diced
2 tbsp olive oil
1 fat garlic clove, crushed
1.5 liters hot vegetable stock
500g small new potatoes, sliced
2 zucchini, diced
8oz sugar snaps, halved
8oz frozen sweet peas
a small handful of basil
a small handful of mint leaves
a drizzle of extra-virgin olive oil
a sprinkle of Parmesan, grated (or vegetarian alternative)

FOR THE MINT PESTO
2 garlic cloves, peeled
2oz pine nuts
2oz mint, leaves only
1oz basil, leaves only
4-5 tbsp grated Parmesan (or vegetarian alternative)
100ml olive oil
a few drops of lemon juice

1. In a large pan, sweat the onion, carrot and celery in the oil for 10 minutes. Meanwhile, make the pesto by whizzing all the pesto ingredients in a blender with a pinch of salt.
2. Add the garlic to the onion, carrot and celery, and cook for 1 minute.
   Pour in the stock, add the potatoes and bring to the boil. Simmer, uncovered, for 10 minutes until the potatoes are tender. Season.
3. Add the zucchini and simmer for a further 5 minutes, then add the sugar snaps and peas and cook for 1-2 minutes until tender. Stir in the basil and mint leaves.
   Spoon the soup into warm bowls. Finish with a drizzle of extra-virgin olive oil, a spoonful of pesto and a sprinkling of grated Parmesan.