Spring Minestrone Soup With Pesto
This hearty soup is a comforting blend of potatoes, cabbage, and savory broth, packed with wholesome flavors and satisfying textures. With a hint of basil pesto adding a fresh twist, this dish is sure to warm you up and leave you feeling nourished. Dive into a bowlful of this delicious soup for a taste of cozy goodness that will make any day brighter.
— Constant Cookbook
Ingredients
- 3 tbsp olive oil
- 40g/1½oz butter
- 2 large onions
- 1 leek
- 250g/9oz potatoes, peeled and finely chopped
- 3 sticks celery
- 150g/5oz savoy cabbage
- 2 litres/3pints 10½fl oz beef or vegetable stock
- 400g/14oz can Italian chopped tomatoes
- salt and freshly ground black pepper
- 2 tbsp green basil pesto
Instructions
- Heat the oil and butter in a large pan. Add onions, leek and potatoes and cook for about five minutes, until starting to soften, stirring from time to time. Add the celery and cook for a few minutes more.
- Meanwhile cut the half cabbage in quarters. Remove central stalk from cabbage and discard. Cut leaves across the wedge shape in short shreds.
- Pour stock and can of tomatoes into the pan with the cabbage. Bring to the boil and gently simmer for about 30 mins.
- Add pesto for the last 5 mins, and check the seasoning before serving.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 6
Nutrition
- Calories: 220kcal
- Carbohydrate Content: 16g
- Fat Content: 14g
- Fiber Content: 4g
- Protein Content: 4.5g
- Saturated Fat Content: 4g
- Sugar Content: 8g
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