Red pesto minestrone soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 onionfinely chopped
- 1 carrotfinely chopped
- 1 celery stickfinely chopped
- ½ Savoy cabbageleaves shredded and the core finely chopped
- 3 garlic clovesfinely chopped
- ½ tsp chilli flakes(optional)
- 1 tsp dried mixed herbs
- 1 tbsp tomato purée
- 3 garlic clovesfinely chopped
- 1.5 litres low-salt vegetable stock
- 4 tbsp red pesto(check it’s vegetarian if needed)
- 100g dried lasagne sheetsroughly snapped
- 20g parmesanor vegetarian alternative, grated, to serve
Nutrition: Per serving
- kcal291
- fat14g
- saturates3g
- carbs30g
- sugars6g
- fibre7ghigh
- protein7g
- salt0.7g
Method
step 1
Heat the olive oil in a large flameproof casserole dish over a medium heat. Scatter in the onion, carrot, celery and finely chopped cabbage core. Sprinkle in a pinch of salt and cook for 15 mins until beginning to soften.
step 2
Sprinkle in the garlic, chilli flakes and dried mixed herbs and cook for another 2 mins, then squeeze in the tomato purée. Cook for 3-4 mins, stirring, until it darkens in colour. Pour in the stock, then bring to the boil. Turn down the heat and simmer for 5 mins.
step 3
Stir in 3 tbsp of the red pesto, the shredded cabbage and pasta sheets. Stir well so the pasta doesn’t clump together. Cook for 6-8 mins, stirring often, until the pasta and cabbage are cooked but still retain some bite. Ladle into bowls, topping each one with little more pesto, then sprinkle over the parmesan to finish.
