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