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Winter minestrone soup and pesto croutons

Name: Winter minestrone soup and pesto croutons
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 2 large carrots, chopped; sticks celery, chopped; 1 medium potato, chopped; 2 garlic cloves, finely chopped or crushed; 400g can chopped tomatoes; 1l vegetable stock (from granules or a cube); 2 tsp chopped sage leaves OR; 1 tsp dried sage; few cabbage leaves, shredded; 400g can haricot beans; handful chopped parsley; 2 handfuls of very small pasta shapes; For the croutons:; slices of crusty bread; 3 tbsp olive oil; 1 tbsp pesto

Keep the winter out and warmth in with this nutritious minestrone soup and tasty croutons.

Posted by: kim
On: 20/10/2010

Cuisine

Italian

Time

30 - 60 mins

Skill Level

Confident

Serves

Courses etc.

Starters

You will need

Ingredient	Add
2 tbsp olive oil		More products
1 onion, chopped		More products
2 large carrots, chopped		More products
sticks celery, chopped		More products
1 medium potato, chopped	Awaiting stock	More products
2 garlic cloves, finely chopped or crushed		More products
400g can chopped tomatoes		More products
1l vegetable stock (from granules or a cube)
2 tsp chopped sage leaves OR	Awaiting stock	More products
1 tsp dried sage		More products
few cabbage leaves, shredded	Awaiting stock	More products
400g can haricot beans		More products
handful chopped parsley	Awaiting stock	More products
2 handfuls of very small pasta shapes
For the croutons:
slices of crusty bread
3 tbsp olive oil
1 tbsp pesto

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Heat the olive oil in a large pan.
Tip in the carrots, celery, potato and garlic, stir well and cook for a few minutes.
Add the tomatoes, stock and sage, and bring to the boil, stirring.
Reduce heat to simmer and cook partly covered for 30 mins, stirring in the cabbage after 15 mins.
Drain and rinse the beans and add to the pan with the parsley and the pasta.
Once the pasta and beans have cooked, season and serve with pesto croutons, or crusty bread.
For the pesto croutons:
Cut 3-4 slices of crusty bread into chunks, about 2 cm thick.
Tip into an ovenproof pan.
Mix the olive oil and pesto, then add to the bread, tossing it with your hands until the croutons are evenly coated.
Bake in a moderate oven for about 10 mins until crisp.