Waitrose and Partners
Minestrone with tortelloni and pesto

Minestrone with tortelloni and pesto

4 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare30 mins
  • Cook50 mins
  • Total time1 hr 20 mins

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  • 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


  • 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.


Typical values per serving when made using specific products in recipe


1,571kJ/ 376kcals



Saturated Fat












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4 out of 5 stars1 rating