Minestrone with pesto

Cook 25g sliced prosciutto (fat trimmed, finely chopped), ¼ leek (finely chopped), ½ small carrot (finely chopped) and ½ garlic clove (crushed) in a saucepan with 1 tsp olive oil until leek has softened. Add ½ cup finely shredded white cabbage, 1 cup reduced-salt chicken stock and 1 tomato (diced) and bring to the boil. Simmer, uncovered, until vegetables are tender. Add 20g spaghetti pasta (broken into 5cm lengths), 60g canned red kidney beans (rinsed, drained), ½ small zucchini (finely chopped) and cook, stirring occasionally, until pasta and zucchini are tender. Season with salt and pepper. Serve topped with 1 tsp chunky basil, cashew and parmesan dip and 1 tsp grated parmesan cheese.