Nourishing Veggie, Bean & Pesto Minestrone by @deliciouslyella

55 min

4 servings

🫒

6 tbsp

Olive oil

🧄

2.3 cloves

Garlic

🧅

2

Onions

🥕

2

Carrots

🍅

Tomatoes

🫘

800 g

Cannellini beans

🥣

1 tbsp

White miso paste

🍲

1 l

Vegetable stock

🍝

150 g

Short pasta

🥕

150 g

Cavolo nero

🧂

Sea salt

⚫

Black pepper

🌿

Parsley

🌰

75 g

Walnuts

🌶️

Dried red chilli flakes

  1. Warm
    • Olive oil
    • Garlic

    Warm the olive oil in a large, deep saucepan set over medium heat, add the garlic and cook for 1-2 minutes until fragrant.

  2. Add
    • Onions
    • Carrots
    • Sea salt

    Add the onion, carrot and a pinch of salt, and cook for 10 minutes, stirring occasionally, until softened but not coloured.

  3. Add
    • Tomatoes
    • Cannellini beans
    • White miso paste

    Add the tomatoes, cannellini beans, miso paste and vegetable stock, and simmer for 20 minutes until slightly thickened and the carrots are tender.

  4. Stir
    • Short pasta
    • Cavolo nero

    Stir in the pasta and place the cavolo nero on top without stirring it in, cover with a lid and cook for 10 minutes, until the pasta is al dente.

  5. Add
    • Parsley
    • Walnuts
    • Garlic

    While the pasta is cooking, prepare the pesto: add the parsley, walnuts, garlic and a pinch of salt to a mini-chopper and blitz until you have a coarse paste (a pestle and mortar also works).

  6. Stir
    • Olive oil
    • Dried red chilli flakes

    Stir the olive oil and chilli flakes into the pesto.

  7. Divide
    • Black pepper
    • Olive oil

    Divide the soup between bowls and spoon over the pesto, then serve with plenty of black pepper and a drizzle of extra-virgin olive oil.

Nourishing Veggie, Bean & Pesto Minestrone by @deliciouslyella

55 min

4 servings

🫒

6 tbsp

Olive oil

🧄

2.3 cloves

Garlic

🧅

2

Onions

🥕

2

Carrots

🍅

Tomatoes

🫘

800 g

Cannellini beans

🥣

1 tbsp

White miso paste

🍲

1 l

Vegetable stock

🍝

150 g

Short pasta

🥕

150 g

Cavolo nero

🧂

Sea salt

⚫

Black pepper

🌿

Parsley

🌰

75 g

Walnuts

🌶️

Dried red chilli flakes

Preparation Steps

  1. Step 1/7

    Warm the olive oil in a large, deep saucepan set over medium heat, add the garlic and cook for 1-2 minutes until fragrant.

    🫒Olive oil
    🧄Garlic
    🍲Saucepan

  2. Step 2/7

    Add the onion, carrot and a pinch of salt, and cook for 10 minutes, stirring occasionally, until softened but not coloured.

    🧅Onions
    🥕Carrots
    🧂Sea salt
    🍲Saucepan

  3. Step 3/7

    Add the tomatoes, cannellini beans, miso paste and vegetable stock, and simmer for 20 minutes until slightly thickened and the carrots are tender.

    🍅Tomatoes
    🫘Cannellini beans
    🥣White miso paste
    🍲Vegetable stock
    🍲Saucepan

  4. Step 4/7

    Stir in the pasta and place the cavolo nero on top without stirring it in, cover with a lid and cook for 10 minutes, until the pasta is al dente.

    🍝Short pasta
    🥕Cavolo nero
    🍲Saucepan
    ✨Lid

  5. Step 5/7

    While the pasta is cooking, prepare the pesto: add the parsley, walnuts, garlic and a pinch of salt to a mini-chopper and blitz until you have a coarse paste (a pestle and mortar also works).

    🌿Parsley
    🌰Walnuts
    🧄Garlic
    🧂Sea salt
    🔪Mini-chopper

  6. Step 6/7

    Stir the olive oil and chilli flakes into the pesto.

    🫒Olive oil
    🌶️Dried red chilli flakes

  7. Step 7/7

    Divide the soup between bowls and spoon over the pesto, then serve with plenty of black pepper and a drizzle of extra-virgin olive oil.

    ⚫Black pepper
    🫒Olive oil
    🥄Ladle

Composition

Ingredients

Types

Fats and oils, Vegetables, Legumes, Condiments, Stock, Grains, Pasta, Spices, Herbs, Nuts

Ingredients

Olive oil, Garlic, Onions, Carrots, Tomatoes, Cannellini beans, White miso paste, Vegetable stock, Short pasta, Cavolo nero, Sea salt, Black pepper, Parsley, Walnuts, Dried red chilli flakes

Notes

Olive oil (for the minestrone), Garlic (large, finely sliced, for the pesto), Onions (finely sliced), Carrots (quartered lengthways and chopped into 2cm pieces), Tomatoes (mentioned in method but amount not given in ingredient list), Cannellini beans (2 x 400g canned, drained and rinsed), Cavolo nero (sliced), Sea salt (for the minestrone), Black pepper (for the minestrone), Parsley (stalks discarded, for the pesto), Walnuts (a large handful, for the pesto), Dried red chilli flakes (for the pesto)

Allergens

Soy, Gluten, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Sugar-Free

Calories

480 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 58g, Fat: 20g, Fiber: 12g, Sugars: 8g

Nutritional Information

Minerals

Iron: 3.5mg, Potassium: 850mg, Calcium: 130mg, Magnesium: 70mg, Sodium: 820mg

Vitamins

Vitamin A: 450mcg, Vitamin C: 35mg, Vitamin K: 180mcg, Folate: 90mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Saucepan, Lid, Mini-chopper, Ladle

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Everyday, Weekend, Cold Weather Comfort

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Italian

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Chunky, Saucy, Hearty

Flavors

Savory, Garlicky, Herby, Umami, Earthy, Slightly Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

soup (minestrone base) : up to 3 days (store in an airtight container,cool completely before refrigerating,reheat thoroughly before serving), pesto : up to 5 days (store in a sealed jar,cover surface with a thin layer of olive oil to prevent browning), soup (freezer) : up to 3 months (freeze without the pasta if possible as it softens on thawing,thaw in fridge overnight before reheating)