Pane di tre sorelle
Make a loaf of real Italian country bread - it's made with three grains, hence the title
Winter minestrone with pesto croûtes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 onionchopped
- 100g unsmoked lardonsor chopped streaky bacon
- 2 large carrotschopped
- 2 sticks celerychopped
- 1 medium potatochopped
- 2 garlic clovesfinely chopped or crushed
- 400g can chopped tomatoes
- 1l vegetable stock(from granules or a cube)
- 2 tsp chopped sageleaves, or 1 tsp dried
- few cabbageleaves, shredded
- 400g can haricot bean
- handful chopped parsley
For the pesto croutes
- slices of crusty bread
- 3 tbsp olive oil
- 1 tbsp pesto
Nutrition: per serving
- kcal274
- fat13g
- saturates3g
- carbs28g
- sugars12g
- fibre8g
- protein13g
- salt2.56g
Method
step 1
Heat the olive oil in a large pan, add the onion and lardons or bacon and fry for about 5 mins until the onion is starting to brown. Tip in the carrots, celery, potato and garlic, stir well and cook for a few minutes.
step 2
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. Season and serve with pesto croûtes, see right, or crusty bread.
step 3
For the pesto croûtes: Cut 3-4 slices of crusty bread into chunks, about 2cm thick. Tip into an ovenproof pan. Mix the olive oil and pesto, then add to the bread, tossing it with your hands until the croûtes are evenly coated. Bake in a moderate oven for about 10 mins until crisp.
