Rainbow Minestrone Soup With Basil Mayo Topping

• Extra Virgin Olive Oil :1 tbsp
• Carrot, Diced :0.25 piece
• Small Red Onion, Diced :0.5 piece
• Garlic Clove, Crushed :0.5 piece
• Top-quality Finely Chopped Tomatoes :0.5 tin
• Top-quality Pasta :37.5 g
• Frozen Sweetcorn :37.5 g
• Frozen Peas :37.5 g
• Top-quality Mayonnaise :1 tbsp
• Plain Yogurt :1 tbsp
• Basil, Torn :0.5 tbsp

Steps

1. 1. Warm the oil in a saucepan over medium-low heat, then add the carrot, onion, and a pinch of salt, and fry gently for 10 mins until soft. Add the garlic for the final 2 mins.
2. 2. Add the tinned tomatoes. Fill the empty tin half-full with hot water and add that to the pan. Turn the heat up and, once boiling, add the pasta and cook for 5 mins. Add the sweetcorn and peas for 1-2 mins, then check the seasoning. Remove from the heat.
3. 3. Mix the mayonnaise, yogurt, and basil together. Ladle the soup into bowls and serve with a dollop of the sauce.