1. For the pesto, place the herbs, rocket, pine nuts, cheese and garlic in a food processor and process until fine. Scrape the mix from the sides of the bowl, add the oil and process until smooth. Season to taste.

2. For the minestrone, in a large wide-based pot, heat the olive oil and butter. Add the onion, garlic, carrot and celery, season and cook over a medium to low heat until softened and becoming sticky, but not quite caramelised.

3. Add the fennel, zucchini, asparagus and green beans. Turn up the heat and saute for a few minutes.

4. Add the stock, 500ml of water and the canned beans, stir and bring to the boil. Add the peas, broad beans and parsley and cook for another minute or so - the vegetables should be bright and just cooked. Take off the heat and check and adjust the seasoning. To serve, top with a dollop of pesto and a good drizzle of extra virgin olive oil.

Tip Store any leftover pesto in a jar under a layer of olive oil to stop it oxidising.

Also try: Karen Martini's winter minestrone