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    Minestrone with tortelloni and pesto

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    Minestrone with tortelloni and pesto

    Filled pasta and walnut pesto take this Italian favourite to a new level. 

    • Preparation time: 30 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 20 minutes

    Serves: 6


    3 tbsp extra virgin olive oil, plus extra to serve
    1 onion, finely chopped
    3 garlic cloves, finely chopped
    2 carrots, peeled and cut into 1cm dice
    2 sticks celery, cut into 1cm dice
    2 fresh bay leaves
    1 courgette, cut into 1cm dice
    1 large potato, cut into 1cm dice
    400g can borlotti beans, drained and rinsed
    400g can plum tomatoes
    1 litre fresh vegetable stock
    ½ head savoy cabbage, tough stalks discarded, leaves finely shredded
    300g pack spinach and ricotta tortelloni

    ½ x 100g pack basil, leaves only
    20g walnuts, toasted and roughly chopped
    1 garlic clove, crushed
    30ml extra virgin olive oil
    15g vegetarian Italian hard cheese, grated
    1 tbsp lemon juice


    1. Heat the oil in a large, heavy-based pan over a low heat; add the onion, garlic and a pinch of salt. Soften for 5 minutes, until translucent. Add the carrots, celery and bay leaves; cook for 10 minutes. Add the courgette; cook for 5 minutes until soft.

    2. Add the potato, beans, tomatoes and stock. Break up the tomatoes a little with a wooden spoon. Season, bring to the boil, then lower the heat to a simmer. Cook for about 20 minutes until the potato is tender. Meanwhile, in a small food processor, pulse the pesto ingredients into a smooth sauce.

    3. When the potato is cooked, add the cabbage with 800ml water, cover and cook for 3 minutes. Add the pasta; cook for 2-3 minutes, until the cabbage is tender and the pasta cooked. Discard the bay leaves. Season if needed, divide between 6 bowls, then serve straight away with the pesto.

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    This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue.


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