The Dinner Planner

Minestrone with Basil Pesto

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Servings 4

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. 
 

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