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    Leek and white bean minestrone

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    Leek and white bean minestrone

    • Vegetarian
    • 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 

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


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