zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Leek and white bean minestrone

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Leek and white bean minestrone

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 4

    Ingredients

    15g unsalted butter
    3 tbsp olive oil
    2 leeks, thinly sliced
    1 echalion shallot, finely diced
    ½ celery stalk, finely diced
    1 small carrot, finely diced
    1 rosemary sprig, finely chopped
    1½ litres fresh vegetable stock
    400g can cannellini beans, drained and rinsed
    100g Waitrose 1 ditaloni rigati pasta
    ½ garlic clove, crushed
    25g pack basil
    25g pine nuts, toasted
    ½ lemon, zest and 1 tsp juice

    Method

    1. Heat the butter and 1 tbsp oil in a large pan; add the leeks, shallot, celery and carrot. Sauté over a medium-low heat for 10-12 minutes, until the vegetables are soft and slightly golden. Add the rosemary; cook for 1 minute. Add the stock and beans, bring to a simmer, then add the pasta. Simmer for 12 minutes, until al dente.

    2. Meanwhile, whizz the garlic, basil, and pine nuts in a small food processor until finely chopped. Add the remaining 2 tbsp oil; whizz to make a thick paste. Add the lemon zest and juice; season. Serve the soup with the pesto spooned on top. SF 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in the Harvest section of Waitrose Food, January 2017 issue. Download the Waitose Food app for the full issue

    Comments

    Average user rating

    4 stars

    Glossary