Leek and white bean minestrone

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

Serves: 4


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