Winter minestrone with pesto croûtes

Winter minestrone with pesto croûtes

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(52 ratings)

Prep: 15 mins Cook: 40 mins

Easy

Serves 4
Keep the winter out and warmth in with nutritious minestrone and pesto croûtes

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per serving

  • kcal274
  • fat13g
  • saturates3g
  • carbs28g
  • sugars12g
  • fibre8g
  • protein13g
  • salt2.56g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 100g unsmoked lardons or chopped streaky bacon
  • 2 large carrot, chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 sticks celery, chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 medium potato, chopped
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 garlic clove, finely chopped or crushed
  • 400g can chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1l vegetable stock (from granules or a cube)
  • 2 tsp chopped sage leaves, or 1 tsp dried
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • few cabbage leaves, shredded
    Cabbage

    Cabbage

    ka-badge

    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • 400g can haricot bean
  • handful chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the pesto croutes

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

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

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.

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Comments (58)

leamac83's picture
4

Yummy and filling! I too left out the potato and added some mini macaroni at the end which made it the perfect filling lunch.

pudding06's picture
5

very nice minestone. i did make some changes though,,,,,, I left out the potato and added some broken spaghetti at the end. also served it with garlic bread as i had no pesto.
Also stirred in some freshly grated parmesan too at the end.

sandrusza's picture
4

A lovely thick soup. I used a small can of tomatoes and a small carton of passata which made it really smooth. I also used Leek instead of cabbage and added a courgette. Really tasty.

oddgirlinthecorner's picture
5

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
5

aboslutely delicious!

mccroft's picture
5

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
5

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
5

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
5

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
5

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
5

This is really, really tasty.

girlwiththemostcake's picture
5

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
5

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
5

Delicious - made it again and again!

nuffinbuttrouble's picture
5

Yum yum yum. Tasy, healthy and hearty!

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