Red pesto minestrone soup
Feel free to swap the red pesto in this minestrone soup for green or chilli pesto, if you like. Top with grated parmesan and enjoy with crusty bread
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tbsp olive oil
- 1onion , finely chopped
- 1carrot , finely chopped
- 1celery stick , finely chopped
- ½Savoy cabbage , leaves shredded and the core finely chopped
- 3garlic cloves , finely chopped
- ½tsp chilli flakes (optional)
- 1tsp dried mixed herbs
- 1tbsp tomato purée
- 3garlic cloves , finely chopped
- 1 ½litres low-salt vegetable stock
- 4tbsp red pesto (check it’s vegetarian if needed)
- 100g dried lasagne sheets , roughly snapped
- 20g parmesan or vegetarian alternative, grated, to serve
Instructions
Step 1
Heat the olive oil in a large flameproof casserole dish over a medium heat. Scatter in the onion, carrot, celery and finely chopped cabbage core. Sprinkle in a pinch of salt and cook for 15 mins until beginning to soften.Step 2
Sprinkle in the garlic, chilli flakes and dried mixed herbs and cook for another 2 mins, then squeeze in the tomato purée. Cook for 3-4 mins, stirring, until it darkens in colour. Pour in the stock, then bring to the boil. Turn down the heat and simmer for 5 mins.Step 3
Stir in 3 tbsp of the red pesto, the shredded cabbage and pasta sheets. Stir well so the pasta doesn’t clump together. Cook for 6-8 mins, stirring often, until the pasta and cabbage are cooked but still retain some bite. Ladle into bowls, topping each one with little more pesto, then sprinkle over the parmesan to finish.