Peel the garlic cloves and onions, chop the garlic into large pieces, halve the onions and fennel and cut into thick slices. Cut 3 of the 4 carrots into slices - cut the fourth carrot into sticks. Prepare the vegetable stock and set aside.
Let the oil get hot in a sufficiently large saucepan and sweat the onions, garlic, carrot slices and fennel one after the other until they have turned a little color. If you like, you can cut the celery into slices and sweat with it. Add 3 strips of tomato paste approx. 5 cm long and sweat with them - then deglaze with the white wine and add the hot broth. Reduce the heat to a medium setting.
Meanwhile, heat a little olive oil in a pan and sear the sliced zucchini until they have taken on color. Add the fried zucchini to the other vegetables and the stock in the large saucepan. Chop the anchovy fillets very small and add them to the pan with the pesto, lemon juice and tomatoes cut into large pieces. The tomatoes without a stalk, of course, if you want, you can scrape out the inside with a spoon beforehand. Season roughly with salt and pepper.
Reduce the heat again (to the lowest level) and simmer for about 15 minutes. If necessary, season the minestrone again with salt and tomato paste and add the finely chopped basil and a good dash of olive oil. Then let it steep for another 5 minutes so that the essential oils of the basil can be distributed in the minestrone.
You can add other fresh herbs and potatoes if you like. Everyone should try this to their liking.
In any case, a rich red wine goes well with it, e.g., a Salice Salentino.
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