Winter Minestrone with Pesto Croûtes

Name: Winter Minestrone with Pesto Croûtes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 4
Cuisine: italian
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 bean; handful chopped parsley; slices of crusty bread; 3 tbsp olive oil; 1 tbsp pesto

4.80 (71)

⏱ 55 mins 🍽 Serves 4 🌶 italian ✅ Easy 🏷 Snack

This nourishing Italian minestrone is a perfect winter warmer, packed with vegetables, lardons, and haricot beans in a rich tomato and sage broth. It is served with homemade croûtes coated in a simple pesto and olive oil mixture, then baked until crisp. Ideal for a comforting lunch or supper, this soup recipe serves four people.

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 bean
handful chopped parsley
slices of crusty bread
3 tbsp olive oil
1 tbsp pesto

Method

Warm the olive oil in a large saucepan. Cook the chopped onion and lardons or bacon for about 5 mins until the onion begins to colour. Add the chopped carrots, celery, potato and garlic, stir thoroughly and cook for a few minutes.
Pour in the chopped tomatoes, vegetable stock and sage, then bring to a boil while stirring. Lower the heat to a simmer, partly cover the pan and cook for 30 mins, adding the shredded cabbage after 15 mins. Drain and rinse the haricot beans, then stir them into the soup with the chopped parsley. Season to taste and serve with the prepared pesto croûtes or crusty bread.
To make the pesto croûtes: Cut 3-4 slices of crusty bread into 2cm thick chunks. Place them in an ovenproof pan. Combine the olive oil and pesto, then pour over the bread, tossing by hand until the croûtes are fully coated. Bake in a moderate oven for about 10 mins until they are crisp.

Nutrition (per serving)

Calories274 kcal

Fat13 g

Saturates3 g

Carbs28 g

Sugars12 g

Fibre8 g

Protein13 g

Sodium1024 mg

Salt2 g

Recipe details

Skill levelEasy

CategorySnack

Cuisineitalian