Minestrone with tomato recipe

  • Serves 6
  • 25 mins to prepare and 45 mins to cook
  • 585 calories / serving
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151868 minestrone HERO

Start by preparing the pesto; placing the basil, pine nuts, extra-virgin olive oil, garlic and a little salt in a food processor. Blitz until smooth. Add the Parmesan and pulse until a thicker consistency is reached. Cover and chill until needed.

Heat the olive oil in a large saucepan over a moderate heat. Sauté the onion, garlic, carrot, celery and potato for 5-6 minutes, stirring occasionally, until softened. Add the tomato purée, vegetable stock and canned chopped tomatoes, stirring well to combine.

Bring to the boil, then reduce to a simmer for 10-15 minutes. Add the butter beans and macaroni, simmering for 10-12 minutes until the pasta and beans are soft. Adjust the seasoning and spoon into serving bowls.

Garnish with a basil leaf and a small tablespoon of the pesto. Serve with the sesame grissini on the side.

  • Ingredients

  • 2l vegetable stock
  • 50ml olive oil
  • 1 large onion, diced
  • 2 medium carrots, peeled and diced
  • 3 sticks celery, peeled and diced
  • 2 cloves garlic, minced
  • 1 large potato, peeled and diced
  • 2tbsp tomato puree
  • 400g canned chopped tomatoes
  • 400g canned butter beans, drained
  • 100g macaroni
  • salt
  • pepper
  • basil leaves, to garnish
  • sesame grissini, to garnish
  • For the pesto

  • 50g basil leaves
  • 2 cloves garlic, crushed
  • 100ml extra-virgin olive oil
  • 100g pine nuts, toasted
  • 75g Parmesan, grated
  • Energy 2430kj 585kcal 29%
  • Fat 43g 61%
  • Saturates 7g 35%
  • Sugars 11g 12%
  • Salt 3g 50%

of the reference intake
Carbohydrate 36.5g Protein 16g Fibre 7.7g


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