Minestrone with pasta & pesto
5 slice(s), finely chopped
1 medium, trimmed and finely chopped
1 medium, finely chopped
2 clove(s), crushed
170 g, savoy, finely shredded
Chicken stock cube(s)
1 cube(s), 1.5 litres
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
2 medium, finely chopped
Peas, fresh or frozen
Sacla No. 14 Reduced Fat No Added Sugar or Salt Basil Pesto
2 tablespoons, grated
- 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.
- 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.
- 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.
- Ladle the soup into 4 bowls. Serve topped with the pesto and sprinkled with the Parmesan.