Meals and Courses

Wintery Minestrone with Pasta and Beans

cook 30 mins
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 celery stick, chopped
  • 1 carrot, chopped
  • 1 garlic clove, crushed
  • 400 g (13 oz) can chopped tomatoes
  • 1.5 litres (2 1/2 pints) vegetable stock
  • 1 rosemary sprig
  • 150 g (5 oz) small soup pasta
  • 75 g (3 oz) cavolo nero or other cabbage
  • 200 g (7 oz) canned cannellini beans, rinsed and drained
  • 4 tablespoons fresh green pesto
  • 25 g (1 oz) Parmesan cheese, grated
  • salt and pepper
  • crusty bread, to serve
  • Heat the oil in a large, heavy-based saucepan. Add the onion, celery and carrot and cook for 5 minutes until softened, then add the garlic and cook for a further 1 minute. Pour in the tomatoes and stock, add the rosemary and bring to the boil. Reduce the heat and simmer for 15 minutes.
  • Add the pasta and cabbage and cook for 5–7 minutes, or according to the pack instructions. Stir in the beans and heat through, then season to taste. Ladle the soup into warmed bowls, drizzle with the pesto, sprinkle with the Parmesan and serve with crusty bread.
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