Spring minestrone with pesto

Cut the cups and hard ends of the asparagus. Cut the asparagus heads in quarter lengthwise. Peel the forest and asparagus stalks all around with a peeler and cut into thin slices.

Cut small broccoli florets from the stalk. Peel the stalk and cut it into small blocks. Finely chop the rosemary.

In a soup pot, mix tomato juice with 500 ml of water, thyme, rosemary, ½ - 1 teaspoon of salt and freshly ground pepper. Bring the soup to the boil while stirring. Add all vegetables and ham strips and let the soup simmer for 10 minutes.

Stir in to taste pesto and serve the rest of the pesto. Tasty with baguette and grated cheese.