Winter minestrone soup and pesto croutons

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

Posted by: kim
On:

Cuisine

Italian

Time

30 - 60 mins

Skill Level

Confident

Serves

4

Courses etc.

Starters

You will need

IngredientAdd
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 This item is only available in our high street shops. 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) More products
2 tsp chopped sage leaves OR This item is only available in our high street shops. More products
1 tsp dried sage More products
few cabbage leaves, shredded More products
400g can haricot beans More products
handful chopped parsley This item is only available in our high street shops. More products
2 handfuls of very small pasta shapes
For the croutons:
slices of crusty bread
3 tbsp olive oil
1 tbsp pesto More products

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.

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Carrots ORGANIC
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