Minestrone with tortelloni and pesto

Name: Minestrone with tortelloni and pesto
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 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; 400 g can borlotti beans, drained and rinsed; 400 g can plum tomatoes; 1 L fresh vegetable stock; head savoy cabbage, tough stalks discarded, leaves finely shredded; 300 g pack spinach and ricotta tortelloni

4 out of 5 stars(1) Rate this recipe

Serves6
CourseMain meal
Prepare30 mins
Cook50 mins
Total time1 hr 20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

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 L fresh vegetable stock
½ x head savoy cabbage, tough stalks discarded, leaves finely shredded
300g pack spinach and ricotta tortelloni

PESTO

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

Method

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.
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.
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.