BBC

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.

Ingredients

3 tbsp olive oil
40g/1½oz butter
2 large onions, finely chopped
1 leek, halved lengthways and thinly sliced
250g/9oz potatoes, peeled and finely chopped
3 sticks celery, finely chopped
150g/5oz savoy cabbage
2 litres/3pints 10½fl oz beef or vegetable stock
400g/14oz can Italian chopped tomatoes
salt and freshly ground black pepper
2 tbsp green basil pesto

Preparation method

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.
Meanwhile cut the half cabbage in quarters. Remove central stalk from cabbage and discard. Cut leaves across the wedge shape in short shreds.
Pour stock and can of tomatoes into the pan with the cabbage. Bring to the boil.
Season with salt and pepper and gently simmer for about 30 mins.
Add pesto for the last 5 mins, and check the seasoning before serving.

Binder is now Your Favourites

Find out what has changed Read our blog post explaining why

Share this page

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options