a) Boil a full kettle. Pour the boiled water into a medium saucepan with 1/2 tsp salt and bring back to the boil.

b) When boiling, add the macaroni (see ingredients for amount) to the water and bring back to the boil. Cook until tender, 12 mins.

c) Reserve some pasta water (see pantry for amount) in a jug.

d) Once cooked, drain in a colander and pop back into the pan with a drizzle of oil to stop it sticking together.

a) While the pasta cooks, halve, peel and chop the onion into small pieces.

b) Heat a drizzle of oil in a large saucepan on medium-high heat.

c) When hot, add the onion to the pan and stir-fry until softened, 4-5 mins.

d) Add the roasted spice and herb blend, passata, vegetable stock paste, reserved pasta water and sugar (see pantry for amount). Stir to combine.

a) Stir the spinach into the soup a handful at a time until wilted.

b) Bring to the boil, then reduce the heat and simmer until the spinach is piping hot, 1-2 mins.

a) Meanwhile, grate the cheese.

b) Drain and rinse the mixed beans in a sieve.

a) Stir the cooked macaroni, beans and pesto into the soup.

b) Taste and season with salt and pepper if needed.

c) Add a splash of water if it's a little thick.

a) Share your spring minestrone between your bowls.

b) Sprinkle over the cheese to finish.

Enjoy!