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Winter minestrone with pesto croûtes

Winter minestrone with pesto croûtes

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Rating: 5 out of 5.65 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily doubled
  • Easily halved
  • Freezable
Nutrition: per serving
NutrientUnit
kcal274
fat13g
saturates3g
carbs28g
sugars12g
fibre8g
protein13g
salt2.56g
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Ingredients

For the pesto croutes

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
MAKE IT VEGETARIAN

Leave out the bacon and use 100g/4oz sliced chestnut mushrooms instead.

Goes well with

Recipe from Good Food magazine, February 2006

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Overall rating

Rating: 5 out of 5.65 ratings
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