Minestrone with Autumn pesto

Dice the onion.

Cut the fennel in half and remove a wedge from the core. Roughly dice into 1 cm cubes.

Peel the carrot and dice into 1 cm cubes.

Remove the leaves from the celery and dice into 1 cm cubes.

Place a pot of salted water on to boil to pre-cook the pasta.

Peel and mince the garlic.

Open, strain and rinse the lentils.

Cook the pasta in boiling water until just done, about 8 to 10 minutes. Strain and cool under running water.

In a large pot, sweat the onion and carrot in a little oil for a minute, then add the garlic, celery and fennel, and cook for another minute or two.

Add the spiced tomato paste and give it a good mix. Add the tomatoes, a pinch of salt, and water then bring to a simmer. Cook for 10 to 15 minutes before adding the lentils.

Taste the soup and add more salt, as needed. Make sure the carrot is cooked before adding in the cooked pasta and warming through.

Serve soup topped with Autumn pesto.