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Rated excellent by our customers

Winter minestrone soup and pesto croutons

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

Posted by: kim




30 - 60 mins

Skill Level




Courses etc.


You will need

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 not available to buy. This could be because it is seasonal or out of 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) More products
2 tsp chopped sage leaves OR

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1 tsp dried sage More products
few cabbage leaves, shredded More products
400g can haricot beans More products
handful chopped parsley

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2 handfuls of very small pasta shapes
For the croutons:
slices of crusty bread
3 tbsp olive oil
1 tbsp pesto

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


  • 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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Olive Oil Italy ORGANIC
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Green Celery ORGANIC
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Maris Peer Potato ORGANIC
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Savoy Cabbage ORGANIC
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Fresh Parsley UK ORGANIC
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