Leek and white bean minestrone

  • Vegetarian


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


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 

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

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

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,483kJ
Fat 19.4g
Saturated Fat 4.4g
Carbohydrate 33.8g
Sugars 4.7g
Protein 11.2g
Salt 0.2g
Fibre 8.4g

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4 stars

Average user rating Based on 4 ratings

This recipe was first published in Sun Jan 01 13:05:00 GMT 2017.