Minestrone with pasta & pesto
7
Points®
Total time: 35 min • Prep: 5 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Shop-bought pesto is a storecupboard hero. It brings fresh flavours to sandwiches, pasta dishes and, here, a rainbow bowl of soup
Ingredients
Olive Oil
1 tablespoon(s)
Prosciutto
5 slice(s), finely chopped
Leek
1 medium, trimmed and finely chopped
Carrots, raw
1 medium, finely chopped
Garlic
2 clove(s), crushed
Cabbage
170 g, savoy, finely shredded
Chicken stock cube(s)
1 cube(s), 1.5 litres
Tinned Tomatoes
1 can(s), large
White pasta, dry
75 g, spaghetti, broken into 5cm lengths
Kidney Beans, cooked
1 can(s), large, drained, drained and rinsed
Courgette
2 medium, finely chopped
Peas, fresh or frozen
60 g
Basil, fresh
25 g
Sacla No. 14 Reduced Fat No Added Sugar or Salt Basil Pesto
2 serving(s)
Parmesan Cheese
2 tablespoon(s), grated
Instructions
1
Heat the olive oil in a large saucepan over a medium-high heat. Add the prosciutto, leek, carrot and garlic and cook, stirring, for 5 minutes or until the leek has softened.
2
Add the shredded cabbage, stock and tomatoes and bring to the boil. Reduce the heat and simmer, uncovered, for 12-15 minutes or until the vegetables are tender.
3
Add the spaghetti pieces, kidney beans and courgettes and cook, stirring occasionally, for 7-10 minutes or until the spaghetti and vegetables are soft. Stir through the peas and basil and heat through. Season to taste.
4
Ladle the soup into 4 bowls. Serve topped with the pesto and sprinkled with the Parmesan.
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