Minestrone with Walnut & Parsley Pesto by @deliciouslyella

55 min

2 servings

🫒

6 tbsp

Olive oil

🧄

2.3 cloves

Garlic

🧅

2

Onion

🥕

250 g

Carrot

🍅

400 g

Baby plum tomatoes

🫘

480 g

Cannellini beans

🥣

1 tbsp

White miso paste

🍲

1 l

Vegetable stock

🍝

150 g

Short pasta

🥕

150 g

Cavolo nero

🧂

Sea salt

⚫

Black pepper

🌿

30 g

Parsley

🌰

75 g

Walnuts

🌶️

Dried red chilli flakes

  1. Warm
    • Olive oil
    • Garlic

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

  2. Add
    • Onion
    • Carrot
    • 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
    • Baby plum 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, add the parsley, walnuts, garlic and a pinch of salt to a mini-chopper and blitz until you have a coarse paste.

  6. Stir
    • Olive oil
    • Dried red chilli flakes

    Stir the olive oil and chilli flakes, if using, 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.

Minestrone with Walnut & Parsley Pesto by @deliciouslyella

55 min

2 servings

🫒

6 tbsp

Olive oil

🧄

2.3 cloves

Garlic

🧅

2

Onion

🥕

250 g

Carrot

🍅

400 g

Baby plum tomatoes

🫘

480 g

Cannellini beans

🥣

1 tbsp

White miso paste

🍲

1 l

Vegetable stock

🍝

150 g

Short pasta

🥕

150 g

Cavolo nero

🧂

Sea salt

⚫

Black pepper

🌿

30 g

Parsley

🌰

75 g

Walnuts

🌶️

Dried red chilli flakes

Preparation Steps

  1. Step 1/7

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

    🫒Olive oil
    🧄Garlic

  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.

    🧅Onion
    🥕Carrot
    🧂Sea salt

  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.

    🍅Baby plum tomatoes
    🫘Cannellini beans
    🥣White miso paste
    🍲Vegetable stock

  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
    ✨Lid

  5. Step 5/7

    While the pasta is cooking, add the parsley, walnuts, garlic and a pinch of salt to a mini-chopper and blitz until you have a coarse paste.

    🌿Parsley
    🌰Walnuts
    🧄Garlic
    🧂Sea salt

  6. Step 6/7

    Stir the olive oil and chilli flakes, if using, 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
    🥣Bowls
    🥄Ladle

Composition

Ingredients

Types

Oils, Vegetables, Legumes, Condiments, Stock, Grains, Spices, Herbs, Nuts

Ingredients

Olive oil, Garlic, Onion, Carrot, Baby plum 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 (plus a drizzle to garnish), Garlic (large, finely sliced, for the minestrone, for the pesto), Onion (thinly sliced), Carrot (about 2 large, scrubbed, quartered lengthways and chopped into 2cm pieces), Baby plum tomatoes (1 can), Cannellini beans (2 x 400g cans, drained and rinsed), Short pasta (2 servings, mafalda or orecchiette recommended), Cavolo nero (3 large handfuls, sliced), Sea salt (for the minestrone), Parsley (1 handful, stalks discarded, for the pesto), Walnuts (a large handful), Dried red chilli flakes (optional)

Allergens

Sulphites, Soy, Gluten, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Sugar-Free

Calories

650 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 78g, Fat: 28g, Fiber: 15g, Sugars: 12g

Nutritional Information

Minerals

Iron: 4.5mg, Potassium: 950mg, Calcium: 150mg, Magnesium: 90mg, Sodium: 1100mg

Vitamins

Vitamin A: 420µg, Vitamin C: 55mg, Vitamin K: 180µg, Folate: 110µg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Knife, Cutting board, Ladle, Lid, Bowls

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Everyday Autumn Comfort Meal

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Chunky, Saucy, Hearty

Flavors

Savory, Herby, Umami, Garlicky, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (store in an airtight container,reheat gently on the stove or microwave until piping hot,keep pesto separate or stir in fresh if possible to preserve color and flavor), freezer : up to 2 months (freeze the minestrone base without pasta for best texture,store in airtight containers or freezer bags,thaw in the fridge overnight before reheating,pesto can be frozen separately for up to 1 month)