Soups & Stewsdeliciouslyella
Nourishing Veggie, Bean & Pesto Minestrone
This cosy, comforting veggie-packed minestrone is easy to make, full of flavour and such an easy way to get your five-a-day! The homemade walnut and parsley pesto is the perfect way to finish it — if you’re short on time simply use shop-bought pesto.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Warm the olive oil in a large, deep saucepan set over medium heat. Add the garlic and cook for 1–⏱️ 2 minutes until fragrant.
olive oil2 tablespoons
2
Add the onion, carrot and a pinch of salt. Cook for ⏱️ 10 minutes, stirring occasionally, until softened but not coloured.
3
Add the tomatoes, cannellini beans, miso paste and vegetable stock. Simmer for ⏱️ 20 minutes until slightly thickened and the carrots are tender.
carrots2
4
Stir in pasta and place the cavolo nero on top (don’t worry about stirring it in), cover with a lid and cook for ⏱️ 10 minutes, until the pasta is al dente.
cavolo nero5.3 oz
5
While the pasta is cooking, prepare the pesto. Add the parsley, walnuts, garlic and a pinch of salt to a mini-chopper and blitz until you have a coarse paste — you can also use a pestle and mortar. Stir in the olive oil and chilli flakes (if using).
olive oil2 tablespoons
6
Divide the soup between bowls and spoon over the pesto. Serve with plenty of black pepper and a drizzle of extra-virgin olive oil.
olive oil2 tablespoons
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