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Photo of Minestrone with pasta and pesto by WW

Minestrone with pasta and pesto

5
Points®
Total Time
1 hr
Prep
25 min
Cook
35 min
Serves
6
Difficulty
Moderate
Minestrone is a traditional Italian soup that is filled with vegetables and tomato. The pesto cuts through the rich flavour and adds an extra fresh basil taste.

Ingredients

Olive oil

1 tbs

Prosciutto fat trimmed

80 g, fat trimmed (buy100g)

Leek

1 whole, finely chopped

Carrot(s)

1 medium, finely chopped

Garlic

2 clove(s), crushed

Savoy cabbage

2 cup(s), finely shredded (170g)

Salt reduced chicken stock

6 cup(s), (1.5L)

Canned diced tomatoes

400 g

Dry pasta

75 g, spaghetti variety, broken into 5 cm lengths

Canned red kidney beans, rinsed, drained

270 g, (400g can)

Zucchini

2 small, finely chopped

Frozen green peas

½ cup(s), (60g)

Fresh basil

⅓ cup(s), finely chopped

Basil pesto

2 tbs, store bought

Grated parmesan cheese

2 tbs

Instructions

  1. Heat oil in a large saucepan over medium-high heat. Add prosciutto, leek, carrot and garlic and cook, stirring, for 5 minutes or until leek has softened.
  2. Add cabbage, stock and tomatoes and bring to the boil. Reduce heat and simmer, uncovered, for 12–15 minutes or until vegetables are tender.
  3. Add pasta, beans and zucchini and cook, stirring occasionally, for 7–10 minutes or until pasta and zucchini are tender. Add peas and basil and stir until heated through. Season with salt and freshly ground black pepper.
  4. Ladle soup into serving bowls. Serve dolloped with pesto dip and sprinkled with parmesan.

Notes

Suitable to freeze (without toppings) for up to 3 months.TIP: Follow the leader: You’re not the only one who benefits from losing weight. By choosing healthier eating habits you are setting a good example for the rest of your family. Encourage them to get involved by helping with the shopping and choosing recipes for your meal plan.

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