Spring minestrone soup with pesto

Spring minestrone soup with pesto

This light and summery soup makes the most of springtime vegetables, don't forget a dollop of pesto on top.

Try freezing this soup in portion-sized containers - it will keep for 2 months.


Preparation method

  1. Heat the oil and butter in a large pan. Add onions, leek and potatoes and cook for about five minutes, until starting to soften, stirring from time to time. Add the celery and cook for a few minutes more.

  2. Meanwhile cut the half cabbage in quarters. Remove central stalk from cabbage and discard. Cut leaves across the wedge shape in short shreds.

  3. Pour stock and can of tomatoes into the pan with the cabbage. Bring to the boil and gently simmer for about 30 mins.

  4. Add pesto for the last 5 mins, and check the seasoning before serving.

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

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10:00am Saturday 10 October

James Martin presents with help from top chefs Jose Pizarro and Shivi Ramoutar.

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