Minestrone with Pesto

• 3 tbspolive oil
• 1large onion, finely chopped
• 2carrots, diced
• 2celery sticks, diced
• 3garlic cloves, sliced
• 1 tspdried oregano
• 1 x 400gtin chopped tomatoes
• 1.5litres vegetable stock
• 40 gParmesan, grated
• 2courgettes, diced
• 150ggreen beans, cut into short lengths
• 2 x 400gtins cannellini beans, drained and rinsed
• 150 gdried macaroni
• 200 gsavoy cabbage, shredded
• fine salt
• black pepper
• 6 tbsppesto
• 300 gcrusty white bread, cut into 6 slices
• A small Parmesan rind, optional, removed before serving (optional)

Method

1. 1Heat the olive oil in your largest pan over a medium heat. Add the onion, carrots and celery with a little salt and cook for 12 minutes, stirring now and then, until soft and sweet. This base is most of the flavour, so do not rush it.
2. 2Stir in the garlic and oregano for a minute, then add the tomatoes, stock and the Parmesan rind if you have one. Bring to a simmer and cook for 10 minutes.
3. 3Add the courgettes, green beans, cannellini beans and macaroni. Simmer for 10 to 12 minutes, stirring so the pasta does not stick, until the pasta is tender.
4. 4Stir in the cabbage and simmer for 5 minutes until tender. Remove any Parmesan rind. Taste before adding salt and pepper; the stock, cheese and pesto already provide salt. Add a little water if the soup is too thick.
5. 5Ladle into bowls, stir a tablespoon of pesto into each and finish with the grated Parmesan. Serve with bread. The soup thickens as it sits, so loosen leftovers with stock when reheating.

Per serving

kcal

538

protein

21.8g

fibre

12.1g

carbs

74.5g

fat

17.5g