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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.
Typical values per serving when made using specific products in recipe
Energy | 1,571kJ/ 376kcals |
|---|---|
Fat | 18g |
Saturated Fat | 3.7g |
Carbohydrates | 36g |
Sugars | 13g |
Fibre | 11g |
Protein | 11g |
Salt | 0.8g |
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