Photo of Minestrone with pasta & pesto by WW

Minestrone with pasta & pesto

7 - 8
PersonalPoints™ per serving
Total Time
35 min
5 min
30 min
Shop-bought pesto is a storecupboard hero. It brings fresh flavours to sandwiches, pasta dishes and, here, a rainbow bowl of soup


Olive Oil

1 tablespoons


5 slice(s), finely chopped


1 medium, trimmed and finely chopped

Carrots, raw

1 medium, finely chopped


2 clove(s), crushed


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


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 tablespoons, grated


  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.