Spring minestrone with pesto

Name: spring minestrone with pesto
Total time: 25 min
Yield: 4
Ingredients: 4 white asparagus; 4 carrots; 75 gram pod; 200 gram Broccoli; 1 liter tomato juice; 2 tablespoon fresh thyme leaf; 2 tablespoon fresh rosemary needles; 100 gram frozen broad beans; 150 gram ham; 3 tablespoon Pesto

Ingredients

4 white asparagus
4 carrots
75 gram pod
200 gram Broccoli
1 liter tomato juice

2 tablespoon fresh thyme leaf
2 tablespoon fresh rosemary needles
100 gram frozen broad beans
150 gram ham
3 tablespoon Pesto

Directions

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.