Fry the onion in the olive oil until soft but not browned. Add the tinned tomatoes and stock and bring to a simmer. Add the vegetable medley and cook for 4 minutes, then add the peas and sliced beans and cook for 2 minutes. Finally add the spring greens and cook until all the veg is tender. Season the minestrone and add a little boiling water to thin it out if you need to.
Serve the soup topped with a spoonful of pesto and a few shavings of Parmesan, with crusty bread on the side.
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As seen in Real Food magazine