Adding pesto to this minestrone soup takes it to a whole other level! Enjoy with a thick slice of bread and butter.
3 people made this
1.5L vegetable stock
3 potatoes, cut into small cubes
1 carrot, cut into small cubes
1 courgette, cut into small cubes
2 sticks celery, sliced thinly
2 tablespoons butter
1 onion, chopped
1 bunch fresh parsley
150g small pasta shapes (i.e. conchigliette)
200g tinned beans, of your choice
salt and pepper, to taste
3 tablespoons pesto
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Method Prep:10min › Cook:30min › Ready in:40min
Pour the stock into a large saucepan over a high heat and bring to the boil. Add the potatoes, carrots, courgette and celery and reduce the heat to simmer.
Melt the butter in a frying pan over a medium heat then add the onion and cook and stir until soft, about 4 to 6 minutes. Once soft, add to the soup.
Cut a shallow cross in the skin on the top of the tomatoes then place in a bowl and pour over boiling water. Drain then peel and discard the skins and cut the tomato into cubes and add to the soup. Chop the parsley and add this also.
Give the soup a good stir then add the pasta and the beans and cook for 5 to 7 minutes or until the pasta is al dente. Season well.
Finally add the pesto to the prepared soup and mix well. Ladle the soup into warmed bowls and serve.