Nourishing Veggie, Bean & Pesto Minestrone
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 2 tablespoons olive oil
- 2 large cloves garlic
- 2 onions
- 2 carrots
- 1 x 14 oz tin baby plum tomatoes
- 480g canned cannellini beans
- 1 tablespoon white miso paste
- 1.75 pints vegetable stock
- 150g short pasta
- 5.3 oz cavolo nero
- pinch of sea salt & black pepper
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Preparation
Step 1
Warm the olive oil in a large, deep saucepan set over medium heat. Add the garlic and cook for 1–2 minutes until fragrant.
Step 2
Add the onion, carrot and a pinch of salt. Cook for 10 minutes, stirring occasionally, until softened but not coloured.
Step 3
Add the tomatoes, cannellini beans, miso paste and vegetable stock. Simmer for 20 minutes until slightly thickened and the carrots are tender.
Step 4
Stir in pasta and place the cavolo nero on top (don’t worry about stirring it in), cover with a lid and cook for 10 minutes, until the pasta is al dente.
Step 5
While the pasta is cooking, prepare the pesto. Add the parsley, walnuts, garlic and a pinch of salt to a mini-chopper and blitz until you have a coarse paste — you can also use a pestle and mortar. Stir in the olive oil and chilli flakes (if using).
Step 6
Divide the soup between bowls and spoon over the pesto. Serve with plenty of black pepper and a drizzle of extra-virgin olive oil.
Step 7
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