Minestrone with Basil Pesto
Ingredients
- 1 bunch tuscan cabbage – finely chopped
- 2 carrots – diced
- 1 zuchinni – diced
- 150 g green beans – trimmed and sliced into 1cm lengths
- 2 stems celery – finely diced
- 1 onion
- 2 garlic cloves – crushed
- ½ cup pasta – crushed
- 1 tin bortolli beans – 400g
- 2 tinned tomatoes – 400g diced
- 1 litre vegetable stock
- 1 tbsp oregano – chopped
- 2 tbsp parsley – chopped
- salt and pepper
To Serve
- 2 tbsp basil pesto
- parmesan
- crusty bread or garlic bread
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, garlic, carrots and celery and fry for 5 minutes.
- Add cabbage, beans, zucchini, tinned tomatoes, stock, oregano, 1 tsp salt, pepper and bring to the boil.
- Turn heat down and simmer for 15 minutes. Add pasta and beans and cook for another 10-12 minutes, or until pasta is al dente. Stir through parsley.
- Divide amongst bowls and garnish with a spoonful of basil pesto and a sprinkling of parmesan.
Tips and Variations
VEGETARIAN
GLUTEN FREE
LOW CARB – Omit pasta
JAZZ IT UP:
Add the parmesan rind to the soup with the stock (if you buy it by the block)
Not a vegetarian – A little bacon or speck doesn’t go astray. Add 50 grams to the frying mix.
