3-bean minestrone with mint pesto recipe | Sainsbury`s Magazine

Ingredients

• 3 tbsp extra-virgin olive oil, plus extra to drizzle
• 1 celery heart, trimmed and sliced
• 200g trimmed celeriac, cut into 1 cm dice
• 2 leeks, trimmed and sliced
• 2 garlic cloves, finely chopped
• 800ml vegetable stock (using 1½ stock cubes) - use gluten-free if required
• 150g runner beans, trimmed and sliced diagonally 1 cm thick
• 150g fresh or frozen baby broad beans
• 100g shredded kale or spinach leaves
• 1 x 380g carton cannellini beans, rinsed and drained
• 50g mixed mint, basil and parsley leaves
• 15g walnuts
• 15g toasted hazelnuts
• 3 tbsp extra-virgin olive oil
• 75g freshly grated Parmesan, plus extra to serve - use vegetarian if required