Spring minestrone soup with pesto
Method
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Heat the oil and butter in a large pan. Add onions, leek and potatoes and cook for about five minutes, until starting to soften, stirring from time to time. Add the celery and cook for a few minutes more.
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Meanwhile cut the half cabbage in quarters. Remove central stalk from cabbage and discard. Cut leaves across the wedge shape in short shreds.
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Pour stock and can of tomatoes into the pan with the cabbage. Bring to the boil and gently simmer for about 30 mins.
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Add pesto for the last 5 mins, and check the seasoning before serving.
Ingredients
- 3 tbsp olive oil
- 40g/1½oz butter
- 2 large onions, finely chopped
- 1 leek, halved lengthways and thinly sliced
- 250g/9oz potatoes, peeled and finely chopped
- 3 sticks celery, finely chopped
- 150g/5oz savoy cabbage
- 2 litres/3½ pints beef or vegetable stock
- 400g/14oz can Italian chopped tomatoes
- salt and freshly ground black pepper
- 2 tbsp green basil pesto
Shopping List
Spring minestrone soup with pesto
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