Minestrone with pasta and pesto
prosciutto fat trimmed
80 g, fat trimmed (buy100g)
1 whole, finely chopped
1 medium, finely chopped
2 clove(s), crushed
2 cup(s), finely shredded (170g)
salt reduced chicken stock
6 cup(s), (1.5L)
canned diced tomatoes
75 g, spaghetti variety, broken into 5 cm lengths
Canned red kidney beans, rinsed, drained
270 g, (400g can)
2 small, finely chopped
frozen green peas
½ cup(s), (60g)
⅓ cup(s), finely chopped
2 tbs, store bought
grated parmesan cheese
- 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.
- Add cabbage, stock and tomatoes and bring to the boil. Reduce heat and simmer, uncovered, for 12–15 minutes or until vegetables are tender.
- 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.
- Ladle soup into serving bowls. Serve dolloped with pesto dip and sprinkled with parmesan.