Winter minestrone with pesto croûtes

Winter minestrone with pesto croûtes

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(50 ratings)

By

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

Keep the winter out and warmth in with nutritious minestrone and pesto croûtes

Nutrition and extra info

Additional info

  • Freezable
  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
274
protein
13g
carbs
28g
fat
13g
saturates
3g
fibre
8g
sugar
12g
salt
2.56g

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 100g unsmoked lardons or chopped streaky bacon
  • 2 large carrots, chopped
  • 2 sticks celery, chopped
  • 1 medium potato, chopped
  • 2 garlic cloves, finely chopped or crushed
  • 400g can chopped tomatoes
  • 1l vegetable stock (from granules or a cube)
  • 2 tsp chopped sage leaves, or 1 tsp dried
  • few cabbage leaves, shredded
  • 400g can haricot beans
  • handful chopped parsley

For the pesto croutes

  • slices of crusty bread
  • 3 tbsp olive oil
  • 1 tbsp pesto

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Method

  1. Heat the olive oil in a large pan, add the onion and lardons or bacon and fry for about 5 mins until the onion is starting to brown. Tip in the carrots, celery, potato and garlic, stir well and cook for a few minutes.
  2. Add the tomatoes, stock and sage, and bring to the boil, stirring. Reduce heat to simmer and cook partly covered for 30 mins, stirring in the cabbage after 15 mins. Drain and rinse the beans and add to the pan with the parsley. Season and serve with pesto croûtes, see right, or crusty bread.
  3. For the pesto croûtes: Cut 3-4 slices of crusty bread into chunks, about 2cm thick. Tip into an ovenproof pan. Mix the olive oil and pesto, then add to the bread, tossing it with your hands until the croûtes are evenly coated. Bake in a moderate oven for about 10 mins until crisp.

Recipe from Good Food magazine, February 2006

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Comments

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oddgirlinthecorner's picture
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this is so tasty, whole family had empty bowls. used butter beans, sweetcorn and peas, also added some broken spaghetti. will definatly make this again and again

justingrace's picture
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aboslutely delicious!

mccroft's picture
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My family of 5 were all ill yesturday so before I get too ill I made double the quantity. Well it tasted great and even better today. I grow my own veg and this only cost me 56p so great value for two meals.

flonightingale's picture
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This recipe was delicious! As it was only me to feed it lasted all week in the fridge and was really easy to heat up a portion in the microwave after a long day at work. Too tasty to get bored of it.

samantha10's picture

This was lovely and went down very well with my teenage daughter. Very rich and filling. I added green beans instead of cabbage which was nice. Also wished I had left out the bacon as I don't eat much meat. Would certainly make again.

joanpei's picture

I make this all the time. My family love it and it is a popular meal for a Canadian winter's day. I use shredded brussels sprouts instead of the cabbage.

jdasilva's picture
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Great tasting soup. Used to blend it for the children when they were smaller. Firm favourite with the whole family and healthy too! Easy to adapt with what's available.

kola-kween's picture
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This soup went down really well with all the family even though it is not blended & therefore the youngest 2 knew how many vegetables were in there! The instructions on the croutes were vague so I mixed the olive oil & pesto together & added bread till I felt the right consistency had been reached. These tasted fantastic. I put the remaing ones in a container in the fridge thinking I would use them later in a salad. I found an empty plastic container in the fridge this morning!!

kola-kween's picture
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This soup went down really well with all the family even though it is not blended & therefore the youngest 2 knew how many vegetables were in there! The instructions on the croutes were vague so I mixed the olive oil & pesto together & added bread till I felt the right consistency had been reached. These tasted fantastic. I put the remaing ones in a container in the fridge thinking I would use them later in a salad. I found an empty plastic container in the fridge this morning!!

lucyfer's picture
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This is really, really tasty.

girlwiththemostcake's picture
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Great recipe. Any green veg would be fine in place of the cabbage. As the veg in this is chopped fairly small and the haricot beans are nice and soft it made a lovely nutritious meal for my one year old son.

sajan1's picture
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Gorgeous and filling I use left over sprouts instead of the cabbage after Christmas.

akirkham's picture

Tasty and filling. Great with warm crusty bread.
Instead of shredded cabbage, I added some finely chopped green beans. Even the kids had empy bowls!

ftullis's picture
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Delicious - made it again and again!

nuffinbuttrouble's picture
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Yum yum yum. Tasy, healthy and hearty!

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