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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
1/2 x head savoy cabbage, tough stalks discarded, leaves finely shredded
300g pack spinach and ricotta tortelloni
1/2 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
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
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