Through the sweet potato, the minestrone scores with the secondary plant substance beta-carotene for cell protection and with potassium for stable blood pressure. Fennel provides various essential oils that have a beneficial effect on the stomach and intestines and can alleviate complaints such as nausea and cramps.
Instead of basil pesto, fresh basil can also be used for the lighter version of this minestrone to complete the flavour.
Peel carrots, quarters lengthwise and cut into small pieces. Rinse zucchini and cut into slices. Rinse and halve fennel, cut into small cubes. Peel onion and cut into small cubes. Peel potatoes and cut into small pieces. Blanch tomatoes in boiling water, rinse in cold water and peel, halve and remove seeds, chop. In a saucepan, bring 2 liters (approximately 8 1/2 cups) of water to a boil.
Add all vegetables to the pot. Add olive oil, season with salt and pepper, bring to a boil again and reduce heat. Simmer, covered, on very low heat for 30 minutes or until thick. Cook pasta in plenty of boiling salted water until al dente, drain and add to soup. Add pesto to soup and mix well. Pour soup into bowls, sprinkle with Parmesan cheese and serve.